Raspberries, Meyer lemon, and sugar come together effortlessly in this vintage Raspberry Meyer Lemon Granita recipe.
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.
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.
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!
- 1 1/2 cup water
- 3/4 cup sugar
- 2 Meyer Lemons
- 1/2 pound raspberries about 2 cups
- 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.