Active Time
20 MIN
Total Time
3 HR 30 MIN
Yield
Serves : 4
© Gentl & Hyers

How to Make It

Step 1    

In a medium pot, combine the sugar and water and bring to a boil, stirring until the sugar is dissolved. Add the carrot tops and parsley, reduce the heat to low, and simmer for 3 minutes, until just cooked. Transfer to a blender, add the lemon juice, and blend for a few minutes to a smooth puree.

Step 2    

Transfer to a shallow metal container at least 8 x 8 x 2 inches, add the vodka (if using), and freeze for 3 to 3 1/2 hours, scraping periodically with a fork so that the granita is evenly frozen.

Step 3    

To serve, crush any remaining lumps in the granita. Fill each of 4 wide shallow bowls with 1/4 cup whipped yogurt and dot the yogurt with the carrot raisins. Top each with 3 heaping tablespoons of the granita.

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