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Red, White and Blue Granita

A fun, colorful 4th of July dessert made with layers of fruity granita. Gluten-free and vegan.
Course Dessert
Prep Time 8 hours
Cook Time 1 minute
Total Time 8 hours 1 minute
Servings 12 -16
Author Lindsey Johnson

Ingredients

Simple Syrup:

  • 2 cups sugar
  • 2 cups water

Strawberry Granita:

  • 16 ounces fresh or frozen strawberries
  • 1 cup simple syrup
  • 1 cup water
  • juice of 1 lemon

Blueberry Granita:

  • 12 ounces fresh or frozen blueberries
  • 1 cup water
  • 1 cup simple syrup
  • 1 Tablespoon fresh lemon juice

Coconut Lime Granita:

  • 14 ounces light coconut milk
  • 1 cup simple syrup
  • 1 cup water
  • 1/4 cup fresh lime juice

Instructions

Simple syrup

  1. Stir sugar and water together in a saucepan. Bring to a boil and cook for 1 minute, or until sugar dissolves. Remove from heat and let cool completely. Transfer to a jar and store in the refrigerator until ready to use. Makes 3 1/2 cups of syrup.

Strawberry Granita

  1. Place all ingredient into a blender and puree until smooth. Pour into a freezer safe pan and freeze until firm, at least 3 hours, preferably overnight. When ready to serve, scrape a fork across the surface to create shavings.

Blueberry Granita

  1. Place all ingredient into a blender and puree until smooth. Pour into a freezer safe pan and freeze until firm, at least 3 hours, preferably overnight. When ready to serve, scrape a fork across the surface to create shavings.

Coconut Lime Granita

  1. Place all ingredient into a blender and puree until smooth. Pour into a freezer safe pan and freeze until firm, at least 3 hours, preferably overnight. When ready to serve, scrape a fork across the surface to create shavings.

To assemble

  1. Layer the granita in small dessert cups and serve immediately. To prepare ahead, layer in freezer-safe cups and freeze until ready to serve.