Ingredients

The following ingredients have 9 Servings
  • 1 cup orange juice
  • 6 tablespoons agave nectar or honey, plus more to taste
  • 1/4 cup sugar
  • 2 teaspoons orange zest
  • 1 pound strawberries, hulled and quartered (about 3 1/2 cups)
  • 3/4 pound fresh raspberries
  • Mint sprigs for garnish, (optional)

Instruction

  • In a blender, combine orange juice, 3/4 cup water, agave nectar, sugar, zest and half of the strawberries and raspberries and purée until almost smooth.
  • Add remaining berries and purée until completely smooth.
  • Taste and adjust the sweetness with additional agave nectar, if needed.
  • Pour berry mixture into a 9x13-inch baking dish and freeze until edges become icy and center is slushy, about 1 hour.
  • Using a fork, stir the icy edges into the middle of the pan, repeating this step every 30 minutes until granita is completely frozen, about 3 hours.
  • Using a fork, scrape granita down the length of the pan, forming flaky ice crystals.
  • Spoon into bowls, garnish with mint and serve or cover tightly and freeze for up to 24 hours.