RASPBERRY CHOCOLATE GRANITA BY RESTAURANTGIRL

            “Summery granitas can be simple and quick. Today, I looked into my refrigerator and found fresh raspberries from the farmer’s market, enough to do instant granita for two.”  

2 cups of fresh raspberries
2 cups of crushed ice
2 tbsp Bosco or Hershey’s chocolate syrup or your own

           Put 2 cups of crushed ice into the blender.  Add 1 cup of fresh raspberries.  Add two tablespoons chocolate syrup.  Puree or pulse the mixture until all the ice chunks dissolve. 

        Pour into small glass bowls.  Drizzle chocolate syrup over the top and garnish with raspberries.  If you’re chocolate averse, simply substitute honey, agave nectar, or sugar for the chocolate syrup.  My favorite variations are blueberry & chocolate, banana & chocolate and pineapple granita. 

            If you have a little extra time on your hands, make your own chocolate syrup:

1 1/2 cups of water
1 cup of cocoa powder
1 tsp vanilla
a pinch of salt

Danyelle Freeman, won her nom de forchette on www.restaurantgirl.com and is a restaurant critic for the Daily News.

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