Berry-Mint Granitas Recipe

Remove lemon zest in 1- to 2-inch sections using a vegetable peeler avoiding the bitter white pith. Squeeze and reserve 2 teaspoons of juice.

Stir lemon zest water sugar and mint together in a small saucepan. Bring to a boil over medium heat stirring until sugar dissolves. Let cool 10 to 15 minutes. Transfer to a bowl and chill covered for 45 minutes. Remove and discard lemon zest and mint.

Process blueberries and raspberries in a food processor until smooth. Strain through a fine-mesh sieve into a bowl with chilled syrup; discard seeds. Stir in reserved lemon juice.

Pour berry mixture into a 9x13-inch baking pan. Cover and freeze until edges are slushy 1 1/2 to 2 hours. Stir with a metal spoon scraping frozen mixture off bottom and sides of pan. Cover and freeze stirring every 30 minutes until mixture is slushy about 3 hours more. Cover and freeze until firm 4 to 24 hours more.

Let stand and soften slightly at room temperature 5 to 10 minutes. Scrape surface of granita with a fork and spoon into chilled dessert dishes.