Blackberry Granita
Inspired by techniques from America's Test Kitchen.
A refreshing frozen dessert made with fresh blackberries and lemon juice, processed into light and airy ice crystals.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- blender
- fine sieve
- 33 x 23 cm glass dish
- fork
- chilled glasses
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 79 kcal |
| Protein | 0.8 g |
| Carbohydrate | 19.5 g |
| of which sugars | 16.6 g |
| of which free sugars | 13.9 g |
| Fat | 0.3 g |
| of which saturates | 0 g |
| Fibre | 3 g |
| Salt | 0.04 g |
Protein per 100 kcal
1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Granita
- 450 g fresh or thawed frozen blackberries
- 160 ml water
- 110 g caster sugar
- 45 ml lemon juice
- 0.5 g fine sea salt or table salt a pinch
- 1
Blend. Place 450 g blackberries, 160 ml water, 110 g caster sugar, 45 ml lemon juice and a pinch of salt in the blender. Process on high for 1-2 min until the mixture is very smooth.
- 2
Strain. Pour the liquid through a fine sieve into a 33 x 23 cm glass dish. Press with a spoon to remove all seeds and discard them.
- 3
First freeze. Place the dish uncovered in the freezer for about 1 h. Do not disturb the mixture during this initial cooling phase.
- 4
Scrape. Use a fork to scrape the frozen edges into the middle. Repeat this process every 30-60 min for 2-3 h to break up any large ice crystals.
- 5
Mash. Continue mashing any lumps with the fork until the texture is light and fluffy. Ensure the crystals are evenly distributed throughout the dish.
- 6
Serve. Fork the mixture one last time just before serving. Spoon the blackberry ice into chilled glasses for a refreshing finish.
Storage
Keep the granita covered in the freezer for up to 1 week and use a fork to fluff the crystals before serving.
