I am loving the cold smoky winter evenings, the cooler temperatures, the fact that the holidays are coming.
The one thing I miss this time of year are the fresh and bright summer fruits.
I am so so happy to be finding the most amazing fresh raspberries right now! These are so good – so sweet.
The holidays have pretty much started in my life, and holidays mean more get togethers, more entertaining, more imbibing. More rich foods, more delectable desserts, more cheersing and celebrating.
So sometimes a break is needed. A fresh dessert. Even if it is spiked.
This is fresh and refreshing, light and sweet tooth satisfying at the same time. Instead of straining the fruit and just using the flavored liquid, I made a puree and froze it – a bit heartier than a traditional granita. I think I like the full fruit version even better.
This makes a large amount and we will happily enjoy it for many desserts – I made half without the vodka so I could share with anyone… or eat for lunch.
sparkly spiked cran-raspberry granita
adapted from cranberry whiskey sour slush
dairy, soy, and gluten free, vegan
1 pint fresh raspberries
1 cup fresh cranberries
1/2 cup club soda
1/2 cup vodka
3 tablespoons agave
juice of 1 lime
In food processor, puree raspberries and cranberries until smooth. Add club soda, vodka, agave and lime juice, combine completely. Transfer to a freezer safe container, cover and freeze. When solid, scrape with fork to make ice granules. Garnish with lime.
or whip cream: