Boysenberry granita

Serves: 8

Time to make: 20 mins , plus 4 hrs freezing

Ingredients

1 cup castor sugar
2 cups water
500g (approx 2 ½ cups) boysenberries (frozen are fine)
juice of 2 lemons

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Instructions

Stay Awake

1 Put the sugar and water into a saucepan, heat and stir until the sugar has dissolved. Bring to the boil for 2 minutes. Cool the syrup completely and store in the fridge until required.

2 If using frozen berries defrost them first, then purée the berries and push through a sieve to remove the seeds and fibres.

3 Mix the sieved pureé and lemon juice into the cold syrup and taste – use additional lemon juice to add tartness if needed.

4 Place the mixture into a rigid, freezer-proof container and freeze until edges are crystallised. Use a fork to scrape the crystals into the middle of the container and return to the freezer. Continue the process scraping the mixture and refreezing 3 times to produce big irregular crystals.

5 Serve granita in chilled glasses as a refreshment or dessert accompaniment.

Nutrition Info (per serve)

Calories 145 cal

Kilojoules 605 kJ

Protein 7 g

Total fat 5 g

Saturated fat 0 g

Carbohydrates 33.7 g

Sugar 33.7 g

Dietary fibre 1.9 g

Sodium 5 mg

Calcium 20 mg

Iron 0.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.