Blackberry Granita

Blackberry Granita

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yield
Makes 6 servings
If you have a metal baking pan, use it; it will chill the mixture faster than a glass one. And remove the granita from the freezer when you scrape it—too much cold air will escape if you do this while the door’s hanging open.
Ingredients
Granita:

4 cups blackberries (about 18 ounces)
1/2 cup sugar
1 tablespoon crème de cassis (black-currant liqueur; optional)
1 tablespoon fresh lemon juice
Pinch of kosher salt

Lemon cream and assembly:

1/2 cup mascarpone
1/4 cup heavy cream
2 tablespoons sugar
1 tablespoon fresh lemon juice
1/8 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest plus more for garnish
1 1/3 cups blackberries (about 6 ounces), cut in half crosswise

Preparation

For granita:
Purée blackberries, sugar, crème de cassis, if using, lemon juice, salt, and 1 cup water in a blender until smooth. Strain purée through a fine-mesh sieve into a 13x9x2″ baking pan, pressing on solids.

Freeze mixture until edges begin to set, about 30 minutes. Using a fork, scrape to break up frozen portions. Freeze, scraping and breaking up mixture every 20-30 minutes, until mixture resembles fluffy shaved ice, 2-4 hours.

DO AHEAD: Granita can be made 3 days ahead. Cover with plastic wrap and keep frozen. Scrape before serving.

For lemon cream and assembly:
Just before serving, whisk mascarpone, cream, sugar, lemon juice, vanilla, and 1/2 teaspoon lemon zest in a medium bowl until soft peaks form.

Serve granita topped with lemon cream, halved blackberries, and more lemon zest.

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