The Catalan TableIngredients
Servings:
4
Ingredients
- 150 gred currants
- 100 gsugar
- 125 mlmineral water
- rum, vodka (to lower the freezing point)
Nutritional Information
Per Serving (Approx.)
Calories
97 kcal
Protein
0 g
Fat
0 g
Carbohydrates
25 g
Disclaimer: These values are estimates based on ingredient types and may not be precise.
Step-by-step Guide
Preparation
- First, make a syrup with the sugar and water.
- In a saucepan, mix the water and sugar and bring it to a boil. It should reach 101ºC to achieve the correct syrup concentration.
- When the syrup is boiling vigorously (approximately between 2 or 3 minutes), remove it from the heat and let it cool completely. It's important NOT TO Stir during this process, as the cooking time varies depending on the desired syrup density.
- Allow the syrup to cool completely before proceeding to the next step.
- Once cooled, add the syrup to the raspberries and blend with the hand blender until you achieve a homogeneous mixture.
- Incorporate a bit of liqueur to decrease the freezing point and stir well to integrate it.
- Strain the mixture using a fine-mesh sieve to remove seeds and achieve a smooth texture.
- Place it in the freezer for about 4 hours. It's important to stir occasionally to achieve a slush-like texture, stirring approximately every 30 minutes.
Recommendations & Tricks
- Freeze the ice cube trays beforehand to ensure that the raspberry mixture freezes more evenly and quickly when you pour it into the trays.
- To achieve a smoother texture in the granita, pass the raspberry pulp and mixture through a fine strainer to avoid the presence of seeds in the final result.
- Serve the granita immediately after scraping it with a fork to ensure it has an optimal texture and does not begin to melt before reaching the table.