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Family Cookbook
recipes
Blackberry Granita
source Bon Appetite
serve with included lemon cream....

Required Ingredients

GRANITA
4 CupBlackberries (abt 18 oz)
½CupSugar
1 TablespoonCreme de Cassis (blk currant liqueur)
1 Tablespoonfresh lemon juice
Pinchkosher salt
LEMON CREME
½CupMascarpone
¼CupHeavy Cream
2 TablespoonSugar
1 Tablespoonfresh lemon juice
⅛Teaspoonvanilla
½Teaspoonfinely grated lemon zest (plus more for garnish)
1 ⅓Cupfresh blackberries cut in half crosswise

Preparation Instructions

  1. Puree blackberries, sugar, creme de cassis, lemon juice, salt and 1 cup water in a blender until smooth. Strain puree through a fine mesh sievve into a 13x9x2 metal pan, pressing on the solids to get all the juice.
  2. Freeze mixture until edges begin to set, about 30 minutes. Using a fork scrape to break up frozen portions. Freeze again, scrape again every 30 minutes or so until mixture resembles fluffy shaved ice, 2-4 hours total.
  3. When fluffy cover with plastic wrap and can be kept frozen for up to 3 days.
  4. Just before serving whisk mascarpone, cream, sugar, lemon juice, vanilla and 1/2 tsp lemon zest in a medium bowl until soft peaks form.
  5. Serve granita topped with lemon cream, halved blackberries, and more lemon zest.