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

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

Recipe by Cooking Light July 2011

Gallery

Credit: Anna Williams; Styling: Pam Morris

Recipe Summary test

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; poly fat 0.1g; protein 1.4g; carbohydrates 56.3g; fiber 2.7g; iron 0.7mg; sodium 74mg; calcium 19mg.
Advertisement