Blackberry Granita
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
56
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.333333 cups
Blackberry (about 6 ounces, cut in half crosswise)2 tbsps
Sugar1 tbsp
Lemon Juice (fresh)1 cup
Mascarpone1 cup
Heavy Cream1 tsp
Vanilla ExtractDirections:
1
For granita: Purée blackberries, sugar, crème de cassis, if using, lemon juice, salt, and 1 cup water in a blender until smooth
2
Strain purée through a fine-mesh sieve into a 13x9x2" baking pan, pressing on solids
3
Freeze mixture until edges begin to set, about 30 minutes
4
Using a fork, scrape to break up frozen portions
5
Freeze, scraping and breaking up mixture every 20-30 minutes, until mixture resembles fluffy shaved ice, 2-4 hours
6
DO AHEAD: Granita can be made 3 days ahead
7
Cover with plastic wrap and keep frozen
8
Scrape before serving
9
Purée blackberries, sugar, crème de cassis, if using, lemon juice, salt, and 1 cup water in a blender until smooth
10
Strain purée through a fine-mesh sieve into a 13x9x2" baking pan, pressing on solids
11
Freeze mixture until edges begin to set, about 30 minutes
12
Using a fork, scrape to break up frozen portions
13
Freeze, scraping and breaking up mixture every 20-30 minutes, until mixture resembles fluffy shaved ice, 2-4 hours
14
DO AHEAD: Granita can be made 3 days ahead
15
Cover with plastic wrap and keep frozen
16
Scrape before serving
17
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
18
Serve granita topped with lemon cream, halved blackberries, and more lemon zest
19
Just before serving, whisk mascarpone, cream, sugar, lemon juice, vanilla, and 1/2 teaspoon lemon zest in a medium bowl until soft peaks form
20
Serve granita topped with lemon cream, halved blackberries, and more lemon zest