Granita is a very flavorful & refreshing semi frozen italian treat. It’s pretty similar to a sno-cone which reminds me a lot of my beloved Raspados from Mexico. Raspados are one of the most popular street treats in Mexico and their popularity has not slowed down! I remember having one almost every day after school because you can find a person selling them right outside the school’s main door. These guys (and gals) know how get to a kid’s weak spot!
What’s the difference between a Granita and a Raspado? For a Raspado the fruit syrup is poured over plain shaved ice. A Granita is basically freezing the fruit mixture. For this recipe I combined the method of making a Granita with the Raspado’s mango syrup recipe to make a more flavorful Granita. Genius!
Making Granita is super simple. All you have to do is be available to scrape the ice every hour or so for 4 hours. This will prevent the ice from forming into one big chunk of ice! I hope you make this!
p.s. – as a side note, Mr. Delish and I just spent the past half hour debating this post because he was confused about the whole Granita vs. Raspado thing. I hope you’re not confused huh?
- 4 cups of mango juice (I used 2 cups store bough juice and 2 cups of fresh homemade mango juice)
- ½ cup sugar
- 1 tablespoon lime juice
- ¼ teaspoon kosher salt
- In a medium sauce pan, add two cups of mango juice and the sugar.
- Over medium heat, stir until sugar dissolves. About two minutes.
- Remove from the heat and add the other two cups of mango juice, lime juice & salt. Stir well.
- Pour the mango mixture into a 8 or 9-inch square stainless-steel pan or heavy glass dish. Freeze uncovered until the mixture is just frozen, about 1 hour.
- Scrape mixture with a fork and repeat the process every hour until solid frozen. Scraping the granita every hour will prevent it from forming into a solid chunk of ice.
- Freeze for a minimum of 4 hours.
- Cover and keep in freezer until ready to serve.