Granita is originally from Sicily and has the consistency of a sorbet. This is a fun recipe to try that doesn’t involve an ice cream maker. Kids will enjoy helping scrape the dessert with a fork and watching the dessert freeze to a nice consistency.
Rinse the gooseberries and pull off the stems and tip. Place in a medium saucepan with the water and sugar. Cook over medium heat for about 10 minutes, until the fruits are beginning to burst and are soft through. Remove from the pan and push through a fine sieve. Add the zest and the juice. Place in a glass baking dish and put into the freezer for 30 minutes.
Remove from the freezer and run through the whole mixture with a fork and then return to the freezer for another 30 minutes. Repeat this process for a total of 4 hours. Make sure each time to completely run the fork through the whole mixture and then smooth it out again with a spatula. This will ensure even freezing and no icy sections.
Serve in small bowls with a grating of lime zest over the top.
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