Blackberry Granita
Indulge in the refreshing and tangy flavors of this blackberry granita topped with a luscious lemon cream and fresh blackberries. This frozen treat is perfect for hot days or as a delightful dessert to finish off a meal.
— Constant Cookbook
Ingredients
- 4 blackberries (about 18 ounces)
- 1/2 sugar
- 1 crème de cassis (black-currant liqueur; optional)
- 1 fresh lemon juice
- of kosher salt
- 1/2 mascarpone
- 1/4 heavy cream
- 2 sugar
- 1 fresh lemon juice
- 1/8 vanilla extract
- 1/2 finely grated lemon zest plus more for garnish
- 1 1/3 blackberries (about 6 ounces), cut in half crosswise
Instructions
- 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 inches 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 20â30 minutes, until mixture resembles fluffy shaved ice, 2â4 hours.
- DO AHEAD: Granita can be made 3 days ahead. Cover with plastic wrap and keep frozen. Scrape before serving.
- Just before serving, whisk mascarpone, cream, sugar, lemon juice, vanilla, and 1/2 teaspoons lemon zest in a medium bowl until soft peaks form.
- Serve granita topped with lemon cream, halved blackberries, and more lemon zest.
Yield
6 servings
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