• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cup of Zest logo

  • HOME
  • Recipes
    • Appetizers
    • Desserts
    • Drinks
    • Main Dishes
    • Salads
    • Sides
  • Videos
  • Summer
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Home
  • Recipes
  • Videos
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Videos
    • About
    • Contact
    • Email
    • Facebook
    • Instagram
    • YouTube
  • ×

    Home » Recipes » Desserts

    Raspberry Meyer Lemon Granita

    Aug 4, 2016(updated Jun 16, 2020)

    By Michelle Weiner

    No ratings yet
    Prep Time 3 hours 30 minutes
    Cook Time 5 minutes
    Total Time 3 hours 35 minutes
    Jump to Recipe Leave a Comment
    Raspberry Meyer Lemon Granita - Originally published in the 1930's, this recipe is bright and refreshing...perfect for a summer day! #vintagerecipe

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Raspberries, Meyer lemon, and sugar come together effortlessly in this vintage Raspberry Meyer Lemon Granita recipe.Raspberry Meyer Lemon Granita - Originally published in the 1930's, this recipe is bright and refreshing...perfect for a summer day! #vintagerecipe

    Do you ever have a craving for shaved ice, needing that sweet and fruity icy treat? When you have those cravings, but want to go a DIY route…give this Raspberry Meyer Lemon Granita recipe a try, you’ll love it.

    Published in 1933, in The Detroit News Menu Cook Book, it was originally called Raspberry Ice. With the simple ingredients of raspberries, sugar, water and lemon, it most definitely fits the bill for a granita.

    1930's Vintage Raspberry Lemon Granita. Originally published in The Detroit News Menu Cook Book.

    Raspberry Meyer Lemon Granita - Originally published in the 1930's, this recipe is bright and refreshing...perfect for a summer day! #vintagerecipe

    Eventually, granita made its way to the United States, and The Detroit News Menu Cook Book blessed us with this recipe. Originally the recipe called for standard lemons, but I used Meyer to up the yum factor. The Meyer lemons are naturally a tad sweeter than regular lemons and add a lovely flavor to this granita. It’s like the most delicious raspberry lemonade you’ve had, refreshing and frozen.

    Raspberry Meyer Lemon Granita - Originally published in the 1930's, this recipe is bright and refreshing...perfect for a summer day! #vintagerecipe

    If you give this super simple Raspberry Meyer Lemon Granita recipe a go, let me know what you think in the comments and tag me in your Instagram pic...and if you fall in love with granita, I've got a watermelon mojito granita I think you'll also like <3

    RASPBERRY MEYER LEMON GRANITA RECIPE TIPS

    -The texture of any granita is determined by a few things, but mostly by how often you scrape the surface during freezing. The less you scrape it, the flakier the texture. The more you scrape it, the finer the texture.

    -The size of the dish you freeze your Raspberry Meyer Lemon Granita in will determine how quickly it freezes. So if you want your granita ready quicker, use a larger dish so the granita is a thinner layer.

    -As always, use what you have! Don’t have Meyer lemons on hand? Try regular lemons or limes!

     

    Raspberry Meyer Lemon Granita - Originally published in the 1930's, this recipe is bright and refreshing...perfect for a summer day! #vintagerecipe
    Raspberry Meyer Lemon Granita - Originally published in the 1930's, this recipe is bright and refreshing...perfect for a summer day! #vintagerecipe
    Raspberry Meyer Lemon Granita - Originally published in the 1930's, this recipe is bright and refreshing...perfect for a summer day! #vintagerecipe

    Raspberry Meyer Lemon Granita

    Prevent your screen from going dark
    Print Rate Pin Share by Text
    Author: Michelle Weiner
    Prep Time: 3 hours 30 minutes
    Cook Time: 5 minutes
    Total Time: 3 hours 35 minutes

    Ingredients

    • 1 ½ cup water
    • ¾ cup sugar
    • 2 Meyer Lemons
    • ½ pound raspberries about 2 cups

    Instructions

    • To make the simple syrup, place water and sugar together and set to high heat. Cook and stir until water has dissolved, about 2 minutes.
    • Remove from heat.
    • Zest both lemons and add zest to the simple syrup. Allow to cool completely.
    • While cooling the syrup, puree the raspberries using a food processor and press through a fine mesh sieve. Reserve the puree and discard the seeds.
    • Once the simple syrup has cooled, combine with puree and add the juice from both lemons.
    • Place in a dish and freeze, scraping the frozen portions of the granita every 45 minutes or so, until frozen, at least 3 hours. Serve immediately or store covered in the freezer.
    Did you make this recipe?Share a pic and tag @cupofzest and use #cupofzest so I can see it!
    « How to Make Coffee Jelly
    Simple Rich Refrigerator Fudge »

    Sharing is caring!

    1.1K shares
    • Share
    • Tweet
    • Reddit
    • Email

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    woman with brown hair wearing a blue button up shirt smiling and holding a frozen mango margarita

    Hi, I'm Michelle and welcome to the party!

    After of working in the culinary world for over 10 years, I'm sharing the skills I've learned with you here at Cup of Zest. I'm here to help you invite your friends over more and stress less when cooking for them. Glad you're part of the crew!

    More about me →

    As Seen On

    Popular Recipes

    • 4 Ingredient Shaken Grapefruit Vodka Martini
    • Pineapple Ginger Beer Mocktail w/ Fresh Ginger
    • 1960's Cinnamon Candy Apples
    • Two-Ingredient Applesauce Squares

    🎉 Free eCookbook Alert! 🎉

    Fall Recipes

    • Baked Brie in a Bread Bowl with Garlic
    • 5 Ingredient Baked Brie with Apricot Preserves
    • 31 Party Worthy Holiday Baked Brie Recipes
    • Eyeball Deviled Eggs (Halloween Party Recipe)

    Disclosure

    This site may include affiliate links, meaning I may receive a commission if you purchase something through a link at no additional cost to you. As an Amazon Associate I earn from qualifying purchases.

    • HOME
    • Recipes
    • Videos

    Copyright © 2023 Cravings Pro · Genesis Framework by StudioPress · WordPress · Web Stories · Privacy Policy

    1.1K shares