Mother’s Day is almost here!!
My mom still lives in New Jersey, so we don’t get to celebrate each year. But if we could celebrate together, I would definitely finish off a special Mother’s Day dinner with this Raspberry Elderflower Granita. Originally from Sicily, granita is a sweetened shaved ice that can be flavored many different ways. Here, I’m using a simple combination of fresh Driscoll’s Raspberries, lemon juice and fragrant elderflower liqueur. The lemon brings out the tartness of the berries while the liqueur compliments their floral notes. Each bite of this ruby-toned snow packs a big punch of raspberry flavor. Serve this dessert on Mother’s Day simply garnished with fresh raspberries or pair with vanilla ice cream. A little champagne on the side wouldn’t hurt either 😉 Raspberry Elderflower Granita is extremely easy to prepare, but does take a little time to freeze, so I would recommend preparing it a day or two in advance. Continue reading for the granita recipe plus other Mother’s Day dinner ideas!
Because there are only three main ingredients in this recipe, you’ll want to make sure they are all high quality. Driscoll’s berries have always been a favorite of mine, and their flavor is top notch. Their raspberries in particular have a nice balance of sweet and tart with a juicy floral aroma. Organic lemons would be good here, and definitely don’t use the bottled stuff! Finally, try to get your hands on a beautiful bottle of elderflower liqueur. Recently, I’ve been obsessed with small batch St. Elder. Sweet and aromatic, this golden elixir is rich with notes of white elderflower, alpine herb and citrusy grapefruit. Just a little bit added to this granita really adds wonderful depth of flavor.
If you’d like to treat mom to a special dinner on Mother’s Day, try these recipes:
Dessert: Butterscotch Budino or Raspberry Elderflower Granita (recipe below)
And don’t forget the flowers!!
- 3/4 cup sugar
- 1 cup water
- 3 packages (6 ounces each) Driscoll's Raspberries
- 2 tablespoons lemon juice
- 3 tablespoons elderflower liqueur
- Kosher salt
- Fresh raspberries, for serving
- Warm sugar and water in a medium saucepan over medium heat and stir occasionally until the sugar dissolves. Let cool completely.
- Mash raspberries in a large bowl using a potato masher or fork. Stir in the sugar syrup, lemon juice, elderflower liqueur and a pinch of salt. Season to taste with additional kosher salt and lemon juice. Pour mixture through a fine mesh basket strainer into a clean bowl, pressing on the solids to extract all the juice. Discard solids.
- Pour raspberry mixture into a baking dish. Cover the baking dish with plastic wrap and freeze mixture for 1 1/2 hours. Take the dish out of the freezer and scrape the icy bits from the edges to the center. Repeat this scraping process every 30 minutes until the entire mixture is frozen and flaky.
- To serve, spoon granita in small bowls and top with fresh raspberries. This is also divine with a scoop of vanilla ice cream.
This post was written in partnership with Driscoll’s. All thoughts, opinions and recipes are my own. Visit the Driscoll’s website for more berry recipes & enter to win the Sweetest Berry Sweepstakes.
Here are some other berry recipes on Kitchen Konfidence:0