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Categories:Viewed: 45 - Published at: 4 years ago
Ingredients
- 2-1/4 cups 100% Carrot Juice
- 3/4 cups 100% Pineapple Juice
- 1/3 cups Packed Light Brown Sugar
- 1 Tablespoon Pure Maple Syrup
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoons Ground Ginger
- 1/4 teaspoons Ground Nutmeg
- 4 Tablespoons Coconut Butter, For Drizzling (optional)
Method
- Combine all of the ingredients, except for the coconut butter, in a saucepan set over medium-high heat. Whisk until the sugar has completely dissolved, about 3 minutes. Mixture should not come to a boil, or even to a simmer.
- Pour mixture into a baking dish (I used an 11 x 7 inch dish). Let cool at room temperature for about 10 minutes, and then place the dish in the freezer until ice crystals form around the edges, about 1 hour.
- Using a fork, scrape the ice crystals on the edges towards the center of the dish. Place the dish back in the freezer, and freeze an additional 1 hour. Repeat until ice crystals have developed throughout the mixture (about 4 hours total freezing time).
- Spoon granita into glasses or serving dishes, drizzle with coconut butter (if using), and serve immediately.
- Nutritional Information Per Serving (without the coconut butter):
- 152.7 calories, 0 grams fat, 44.7 grams total carbohydrate, 1.2 grams fiber, 39.2 grams sugars, 1.3 grams protein
