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In a small saucepan, combine the granulated sugar and water. Bring to a simmer over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let the simple syrup cool slightly.

In a blender, combine the mixed berries, fresh mint leaves, and freshly squeezed lemon juice. Blend until completely smooth. If using frozen berries, you may need to add a splash more water to help it blend.

Pour the berry mixture into a fine-mesh sieve set over a large bowl to strain out any seeds or pulp, pressing on the solids with a spoon to extract all the liquid. Discard the solids. This step is optional for a smoother granita.

Stir the cooled simple syrup into the strained berry mixture until well combined.

Pour the mixture into a shallow freezer-safe dish (such as a 9x13 inch baking dish or a metal pan). Place the dish in the freezer.

After 30-45 minutes, check the granita. As ice crystals begin to form around the edges, use a fork to scrape them towards the center. Return to the freezer.

Continue scraping the granita every 30-45 minutes for about 3-4 hours, or until the entire mixture is frozen solid and has a flaky, icy consistency. The more frequently you scrape, the finer the crystals will be.

To serve, scrape the granita one last time with a fork and spoon into chilled serving glasses or bowls. Garnish with a fresh mint sprig, if desired.


In a small saucepan, combine the granulated sugar and water. Bring to a simmer over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let the simple syrup cool slightly.

In a blender, combine the mixed berries, fresh mint leaves, and freshly squeezed lemon juice. Blend until completely smooth. If using frozen berries, you may need to add a splash more water to help it blend.

Pour the berry mixture into a fine-mesh sieve set over a large bowl to strain out any seeds or pulp, pressing on the solids with a spoon to extract all the liquid. Discard the solids. This step is optional for a smoother granita.

Stir the cooled simple syrup into the strained berry mixture until well combined.

Pour the mixture into a shallow freezer-safe dish (such as a 9x13 inch baking dish or a metal pan). Place the dish in the freezer.

After 30-45 minutes, check the granita. As ice crystals begin to form around the edges, use a fork to scrape them towards the center. Return to the freezer.

Continue scraping the granita every 30-45 minutes for about 3-4 hours, or until the entire mixture is frozen solid and has a flaky, icy consistency. The more frequently you scrape, the finer the crystals will be.

To serve, scrape the granita one last time with a fork and spoon into chilled serving glasses or bowls. Garnish with a fresh mint sprig, if desired.
