Summertime Soy Granita

"My husband isn't big on soy milk however I use it for different recipes & always seem to have half the container left & nothing to do with it. Here is a great recipe from the Silk website to "preserve" your soy milk in an even better form!! You could probably use regular/plain or even coconut milk/almond milk/rice milk and just add more vanilla, sugar...whatever!! Cook time is freeze time!!!! Hope you enjoy!"
 
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Ready In:
8hrs 5mins
Ingredients:
7
Yields:
3 1/2 cups
Serves:
6
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ingredients

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directions

  • Combine sugar and water in a small saucepan. Bring to a boil, and cook 1 minute or until sugar dissolves. Remove from heat and whisk in vanilla, cinnamon and soy milk.
  • Cool mixture completely; pour into an 8-inch square baking dish. Cover and freeze at least 8 hours or until firm.
  • Remove from freezer; scrape entire mixture with a fork until fluffy. Spoon into a freezer-safe container; cover and freeze for up to 1 month. When ready to serve, scoop into dessert cups, sprinkle with almonds and garnish with mint sprigs.

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Reviews

  1. This was pretty good! Made one batch as written and one with rice milk and coconut milk. Instead of vanilla extract I used one whole vanilla bean. Will make this again - very versatile recipe! Thanks for posting. Made for Healthy Choices Tag Game.
     
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RECIPE SUBMITTED BY

<p>I am originally from Lancaster, PA but left about 7 years ago when I joined the Air Force. I served 6 years and during that time I met my amazingly perfect husband, Seth. We got married on a spur of the moment thing in Hawaii and have been absolutely in love since &lt;3. We are currently in Guam while he is finishing his enlistment in the Navy.</p> <p>I absolutely love to cook, collect recipes, and experiement with new ingredients. I enjoy gardening, sunbathing, yoga, eating lots of fruit, reading, painting, and researching healthy living.</p>
 
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