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Berry Granita with Whipped Ricotta

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A refreshing berry granita served over smooth whipped ricotta for a light, creamy summer dessert. Bright berries and lemon balance beautifully with honey-sweetened ricotta.

Ingredients

  • Mixed fresh berries, such as strawberries, raspberries, blueberries, or blackberries
  • Granulated sugar
  • Fresh lemon juice
  • Water
  • Pinch of salt
  • Whole-milk ricotta cheese
  • Heavy cream
  • Honey
  • Vanilla extract
  • Pinch of salt
  • Fresh berries, for serving
  • Fresh mint leaves, optional
  • Lemon zest, optional
  • Extra honey, optional

Instructions

  1. Add the mixed berries, granulated sugar, lemon juice, water, and a pinch of salt to a blender. Blend until smooth. For an especially smooth granita, strain the mixture through a fine-mesh strainer to remove the seeds.
  2. Pour the berry mixture into a shallow freezer-safe dish and freeze for about 45 minutes. Scrape and stir the partially frozen mixture with a fork to break up the ice crystals.
  3. Return the dish to the freezer and scrape with a fork every 30 to 45 minutes until the mixture forms fluffy, icy crystals, about 3 to 4 hours total.
  4. While the granita freezes, add the ricotta, heavy cream, honey, vanilla extract, and a pinch of salt to a food processor or blender. Blend until creamy, light, and smooth. Transfer to a covered container and refrigerate until serving.
  5. Divide the whipped ricotta among serving bowls or glasses. Scrape the frozen granita with a fork and spoon the icy crystals over the ricotta.
  6. Garnish with fresh berries and, if desired, fresh mint, lemon zest, or an extra drizzle of honey. Serve immediately.

Notes

  • Fresh or frozen berries can be used. If using frozen berries, thaw them enough to blend and include their released juices.
  • For raspberry granita, strain the blended mixture to remove noticeable seeds.
  • For a citrus variation, replace some of the lemon juice with lime or orange juice and add citrus zest.
  • For a richer cream, replace part of the ricotta with mascarpone.
  • The heavy cream can be omitted for a slightly denser whipped ricotta.
  • Store granita tightly covered in the freezer for up to 1 week. Let it stand at room temperature for 5 to 10 minutes and scrape again before serving.
  • Store whipped ricotta separately in an airtight container in the refrigerator for up to 3 days. Stir or whisk briefly before serving.

Nutrition

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