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Pumpkin Granita

pumpkin granitaThis is a recipe from Libby’s (the pumpkin people).  I highly recommend going to manufacturers’ websites to see what recipes they have cooked up with their products.  You can get some great recipes and then add your own favorite ingredients or brands.  

Cool and refreshing, this dessert is a frozen blend of pumpkin and orange citrus. It is elegant enough to impress guests, yet simple enough to enjoy any day of the week.

1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 1/4 cups water
1/2 cup frozen orange juice concentrate
1/2 cup granulated sugar
Pinch of salt
Pinch of ground cinnamon

Combine pumpkin, water, concentrate, sugar, salt and cinnamon in large bowl; whisk until smooth. Pour into 8-inch-square baking pan; cover with plastic wrap. Freeze, stirring every 30 minutes to break up ice crystals, for 3 hours, or until slushy, more uniform in texture and firm enough to scrape or scoop.

Using metal spoon or ice cream scoop, scrape into chilled serving dishes. Serve immediately. Freeze any remaining sorbet for up to 1 week. Let stand at room temperature for about 15 to 20 minutes before serving.

Tip: Broken up pieces of the frozen sorbet can be placed in a food processor to break up before serving.

Makes 16 servings, about 1/2 cup each

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