I'm going out on a limb here, but I think I cook better at our cottage. I'm not sure if it's the supreme relaxation, the sound of waves coasting onto our beach or the two ice cold beers I have by 3pm. Whatever it is, it works. I'm probably exaggerating here a bit as this dessert recipe wasn't too hard. (Thank you Whole Foods App!) Actually, it was painfully easy. It also didn't require cooking. However, it was the most refreshing treat I've ever had on a hot, hot, hot day.
Light, cool and super delicious. What else could you ask for? Well, an oreo cookie blizzard also does the trick but whose going to split hairs over this.
It was a 90 degree day by Noon and we were having guests for dinner. I needed something easy and refreshing because I didn't want to spend a second longer than I had to in the kitchen on such a gorgeous day. Besides, turning the oven on seemed beyond silly. It was a nice project to get Scarlett out of the mid-day sun and she was able to handle the whole process. I just cut the strawberries for her.
Fresh Strawberry and Raspberry Granita
1 cup orange juice
3/4 cup water
6 tablespoons of agave nectar (or more to taste)
1/4 a cup sugar
2 teaspoons orange zest
1 pound of strawberries, hulled and quartered
3/4 pound fresh raspberries
In a blender (we didn't have one at the cottage and ended up using a hand mixer.…it worked), combine orange juice, water, agave nectar, sugar, zest and half of the strawberries and raspberries. Puree until nearly smooth. Add the rest of the berries and blend until smooth.
Taste and add more agave if necessary.
Pour mixture into a 9– x 13-inch nonstick metal baking pan and freeze for about one hour. Remove from freezer and use a fork to scrape icy, frozen edges into the soft center. Repeat two times.
When completely frozen, scrape down granita to form icy shavings. Daddy and Scarlett worked on this part of the project. I think they ate more than they scraped. Add into glass bowls and serve or place back into freezer. Allow a few minutes to thaw before serving.