Directions:
- Combine the carrot juice and brown sugar, stirring until the sugar is completely dissolved. Refrigerate until cold. Freeze in 1 or 2 batches in your ice cream machine according to the manufacturer’s directions. When finished, the granita will be soft and have the consistency of a sorbet.
- Transfer to a freezer-safe container and freeze to harden. To serve, scrape the top of the granita with a heavy ice cream spade or.
- Scoop, to create shaved ice crystals. Serve in small chilled dishes.
- Variations:.
- CARROT APPLE GRANITA Substitute 1 1/2 cups clear apple juice for 1 1/2 cups of the carrot juice. Proceed with the recipe as directed.
- CARROT CRANBERRY GRANITA Substitute 1 1/2 cups cranberry juice for 1 1/2 cups of the carrot juice. Proceed with the recipe as directed.
- CARROT FIRE GRANITA Add 2 teaspoons Tabasco sauce to the carrot juice before freezing. Proceed with the recipe as directed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 492.2 Kcal (2061 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 482.68mg | 20% | |
| Potassium | 2140.51mg | 46% | |
| Total Carbs | 117.62g | 39% | |
| Sugars | 81.67g | 327% | |
| Dietary Fiber | 7.08g | 28% | |
| Protein | 7.08g | 14% | |
| Vitamin C | 63.7mg | 106% | |
| Vitamin A | 7.1mg | 236% | |
| Iron | 0.6mg | 3% | |
| Calcium | 215.6mg | 22% | |
| Amount Per 100 g | |||
| Calories | 64.51 Kcal (270 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 63.26mg | 20% | |
| Potassium | 280.54mg | 46% | |
| Total Carbs | 15.42g | 39% | |
| Sugars | 10.7g | 327% | |
| Dietary Fiber | 0.93g | 28% | |
| Protein | 0.93g | 14% | |
| Vitamin C | 8.4mg | 106% | |
| Vitamin A | 0.9mg | 236% | |
| Iron | 0.1mg | 3% | |
| Calcium | 28.3mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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