Recipe information
Yield
Makes 6 servings
Ingredients
1 15-ounce can pear halves in pear juice concentrate and water, drained, juices reserved
1/4 cup honey
1 1/4 cups (about) 100% cranberry juice
Fresh cranberries (optional)
Fresh mint sprigs (optional)
Preparation
Combine pears and honey in processor; puree until smooth. Pour reserved pear juices into 2-cup measuring cup. Add enough cranberry juice to pear juices to measure 2 cups. Add juice mixture to processor and process until well blended. Transfer to 13x9x2-inch glass baking dish. Freeze until frozen, at least 5 hours or overnight. Using fork, scrape surface of granita to form crystals. Divide granita among 6 dessert glasses. Garnish with cranberries and mint sprigs, if desired.
Nutrition Per Serving
Per serving: calories
108; total fat
0; saturated fat
0; cholesterol
0
#### Nutritional analysis provided by Bon Appétit
