Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

Although complex black plums, with their winey flavor, taste and look spectacular in this refreshing granita, you can use most any variety.

Paul Grimes
Recipe by Cooking Light July 2011

Gallery

Anna Williams; Styling: Pam Morris

Recipe Summary

hands-on:
20 mins
total:
5 hrs 20 mins
Yield:
4 servings (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 6 ingredients in a large saucepan over medium-high heat; bring to a boil. Reduce heat; simmer for 15 minutes or until plums begin to fall apart, stirring occasionally. Place pan in a large ice-filled bowl; cool completely, stirring occasionally. Discard allspice.

    Advertisement
  • Place the plum mixture, lime juice, and basil in a blender; process until well blended. Press the plum mixture through a fine sieve over a bowl, and discard solids. Pour the mixture into an 8-inch square glass or ceramic baking dish. Cover and freeze until partially frozen (about 2 hours). Scrape with a fork, crushing any lumps. Freeze for 3 hours, scraping with a fork every hour, or until completely frozen.

Nutrition Facts

215 calories; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 1.4g; carbohydrates 56.3g; fiber 2.7g; cholesterol 0mg; iron 0.7mg; sodium 74mg; calcium 19mg.
Advertisement
Advertisement