Carrot Cake Granita

• 2-1/4 cups 100% Carrot Juice
• 3/4 cups 100% Pineapple Juice
• 1/3 cups Packed Light Brown Sugar
• 1 Tablespoon Pure Maple Syrup
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Ground Ginger
• 1/4 teaspoons Ground Nutmeg
• 4 Tablespoons Coconut Butter, For Drizzling (optional)

1. Combine all of the ingredients, except for the coconut butter, in a saucepan set over medium-high heat. Whisk until the sugar has completely dissolved, about 3 minutes. Mixture should not come to a boil, or even to a simmer.
2. Pour mixture into a baking dish (I used an 11 x 7 inch dish). Let cool at room temperature for about 10 minutes, and then place the dish in the freezer until ice crystals form around the edges, about 1 hour.
3. Using a fork, scrape the ice crystals on the edges towards the center of the dish. Place the dish back in the freezer, and freeze an additional 1 hour. Repeat until ice crystals have developed throughout the mixture (about 4 hours total freezing time).
4. Spoon granita into glasses or serving dishes, drizzle with coconut butter (if using), and serve immediately.
5. Nutritional Information Per Serving (without the coconut butter):
6. 152.7 calories, 0 grams fat, 44.7 grams total carbohydrate, 1.2 grams fiber, 39.2 grams sugars, 1.3 grams protein

carrot, pineapple juice, brown sugar, maple syrup, ground cinnamon, ground ginger, ubc, coconut butter

Taken from tastykitchen.com/recipes/desserts/carrot-cake-granita/ (may not work)