Blackberry Granita
A refreshing frozen dessert made with fresh blackberries and topped with a luxurious lemon-mascarpone cream. This elegant Italian-style ice combines the sweet-tart flavor of blackberries with subtle notes of lemon and optional crème de cassis.
Ingredients
- •4 cups blackberries
- •½ cup sugar
- •1 tablespoon crème de cassis
- •1 tablespoon fresh lemon juice
- •1 pinch kosher salt
- •½ cup mascarpone
- •¼ cup heavy cream
- •2 tablespoons sugar
- •1 tablespoon fresh lemon juice
- •⅛ teaspoon vanilla extract
- •½ teaspoon lemon zest
- •1⅓ cups blackberries
- •cut in half crosswise
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
240 min
- 3.
DO AHEAD: Granita can be made 3 days ahead. Cover with plastic wrap and keep frozen. Scrape before serving.
- 4.
Just before serving, whisk mascarpone, cream, sugar, lemon juice, vanilla, and 1/2 teaspoon lemon zest in a medium bowl until soft peaks form.
5 min
- 5.
Serve granita topped with lemon cream, halved blackberries, and more lemon zest.
5 min
