Blackberry Granita
From the kitchen of CarlyBlackberry granita is icy, bright, and effortless. Frozen blackberry purée gets scraped into fluffy crystals, then topped with tangy mascarpone cream and a squeeze of lemon. Make it ahead; serve it straight from the freezer on hot afternoons.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 14 cups blackberries (about 18 ounces)
- 11/2 cup sugar
- 11 tablespoon crème de cassis (black-currant liqueur; optional)
- 11 tablespoon fresh lemon juice
- 1Pinch of kosher salt
- 11/2 cup mascarpone
- 11/4 cup heavy cream
- 12 tablespoons sugar
- 11 tablespoon fresh lemon juice
- 11/8 teaspoon vanilla extract
- 11/2 teaspoon finely grated lemon zest plus more for garnish
- 11 1/3 cups blackberries (about 6 ounces)
- 1cut 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" 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.
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.