Kabocha Granita

Kabocha Granita is a refreshing Japanese dessert that combines the natural sweetness of kabocha squash with a hint of citrus, creating a light and satisfying frozen treat. Perfect for warm days, this granita is not only delicious but also showcases the unique flavors of seasonal ingredients.

Ingredients

• Kabocha squash - 200 grams
• Water - 250 milliliters
• Granulated sugar - 50 grams
• Lemon juice - 15 milliliters
• Salt - a pinch

Steps

1. Begin by peeling the kabocha squash and removing the seeds. Cut it into small cubes.
2. In a pot, combine the kabocha cubes with 250 milliliters of water and a pinch of salt. Bring to a boil over medium heat.
3. Once boiling, reduce the heat and simmer for about 15-20 minutes until the kabocha is tender.
4. Remove from heat and let it cool slightly. Then, transfer the kabocha and remaining water to a blender.
5. Blend until smooth, then add 50 grams of granulated sugar and 15 milliliters of lemon juice. Blend again until combined.
6. Pour the mixture into a shallow dish and place it in the freezer.
7. After 30 minutes, use a fork to scrape the mixture to form granita crystals, then return it to the freezer.
8. Repeat the scraping process every 30 minutes for about 2-3 hours until the granita is fluffy and fully frozen.
9. Serve in chilled bowls and enjoy your refreshing kabocha granita!

Nutrition

• Calories: 150
• Protein: 2 g
• Carbs: 38 g
• Fiber: 4 g
• Sugar: 20 g
• Sodium: 10 mg
• Cholesterol: 0 mg
• Total Fat: 0.5 g
• Saturated Fat: 0.1 g
• Unsaturated Fat: 0.4 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins A and C, promoting good vision and immune health.
• High in fiber, aiding in digestion and providing a feeling of fullness.

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