Raspberry Granita

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Prep Time:

30 minutes, plus 3 hours freeze time

Yield:

Serves 6

Ingredients

Toss raspberries with honey, lemon zest, and lemon juice in a bowl. Let sit for 20 minutes.
Mash mixture with back of a large spoon or potato masher until mixture is well blended. Don’t mash so much that mixture becomes a purée.
Transfer mixture to a 9-inch square metal pan. Place pan in freezer, covered, for 1 hour.
Remove pan from freezer and stir mixture with a fork, breaking up frozen sections. Return pan to freezer and freeze until firm, about 2 more hours.
Remove pan from freezer and, with a fork, use a chopping motion to break granita up into flakes. Serve.

103 Calories, 1 g Protein, 26 g Carbohydrates, 6 g Fiber, 1 g Total fat (0 g sat), 2 mg Sodium, ★★★ Vitamin C