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Berry Granita with Whipped Ricotta Recipe

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Berry granita with whipped ricotta combines bright, icy berry crystals with smooth, lightly sweetened ricotta for an elegant frozen dessert. Fresh berries, mint, lemon, and honey make it especially refreshing.

Ingredients

  • 4 cups mixed fresh or frozen berries
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • Pinch of salt
  • 1 1/2 cups whole-milk ricotta
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon zest
  • Pinch of salt
  • Fresh berries, for serving
  • Fresh mint leaves, for serving
  • Honey, for drizzling
  • Lemon zest, optional for serving

Instructions

  1. Add the berries, granulated sugar, water, lemon juice, lemon zest, and salt to a blender. Blend until completely smooth. For seedy berries such as raspberries or blackberries, strain the mixture through a fine-mesh strainer if desired.
  2. Pour the berry mixture into a shallow freezer-safe baking dish or metal pan and spread it into an even layer.
  3. Freeze for 45 minutes to 1 hour, or until ice crystals begin forming around the edges. Scrape the frozen edges toward the center with a fork and break up any large pieces.
  4. Return the pan to the freezer for another 2–3 hours, scraping thoroughly with a fork every 30–45 minutes, until the mixture consists of loose, fluffy ice crystals.
  5. While the granita freezes, add the ricotta, honey, vanilla, lemon zest, and salt to a food processor. Process for 1–2 minutes, scraping down the sides as necessary, until smooth, light, and creamy. Refrigerate until serving.
  6. Spoon the whipped ricotta into individual bowls or glasses. Scrape the granita one final time and spoon it over the ricotta.
  7. Garnish with fresh berries, mint leaves, optional lemon zest, and a light drizzle of honey. Serve immediately.

Notes

  • Whole-milk ricotta produces the richest and creamiest whipped texture. Drain excess liquid before processing if necessary.
  • Scrape the granita every 30–45 minutes during freezing to create loose crystals instead of a solid block.
  • Fresh or frozen berries can be used. Allow frozen berries to soften slightly if necessary for easier blending.
  • For a smoother raspberry or blackberry granita, strain the blended berry mixture to remove the seeds.
  • Store granita covered in the freezer for up to 1 month. Let it soften for about 5 minutes and scrape it again before serving.
  • Store whipped ricotta separately in the refrigerator for up to 3 days and assemble the dessert immediately before serving.

Nutrition

Find it online: https://thefamilycooking.com/berry-granita-with-whipped-ricotta-recipe/