How Do You Make Blackberry Granita?
This granita, an ice dessert similar to sorbet but easier to make, takes perfect advantage of summer blackberries. This simple recipe makes about 2 c. granita. Place the sugar and white wine in a small saucepan and bring to a simmer. Simmer for about 5 minutes, then cool completely. Rinse the blackberries well and drain. Purée the blackberries by blending them in a food processor or mashing them up by hand. Ripe blackberries should be soft enough to mash by hand. Strain out the seeds, but force as much of the purée through the strainer as you can. You should have about 1 1/2 c. strained juice and pulp. Place the cooled sugar mixture and the blackberry juice in a shallow container. Stir the ingredients together and freeze. As the granita freezes, stir it with a fork every 20 minutes or so, crushing the lumps and fluffing it up. This step creates the granita’s signature granular texture. Serve just before the granita freezes solid.
