Frozen Desserts: Part 4
I've introduced you to a granita before. But, it's so light and refreshing that I wanted to include it in the frozen dessert series. Last month Bon Appetit had a recipe for a blackberry one with lemon cream. I tried it and to be honest I didn't like the lemon cream. It was too thick and greasy as it was made with mascarpone (though I normally love this cheese it didn't work with the granita for me). The blackberry granita was very good though, so the next day I served it again with whipped cream and a sprinkle of lemon zest. Perfect.
18 ounces blackberries (about 4 cups)
1/2 cup granulated sugar
1 tablespoon creme de cassis (black currant liqueur, optional)
1 tablespoon fresh lemon juice
Pinch kosher salt
1 cup water
Whipped cream, for serving
Lemon zest, for serving (optional)
Combine all ingredients, except whipped cream and zest, in blender and blend until smooth. Pour through a fine mesh strainer into a 9 x 9 metal baking pan (or similar size shallow pan). Freeze, scraping the mixture with a fork every 30 minutes until it resembles fluffy ice, about 2 - 4 hours. Cover until ready to serve. Scrape with fork again before serving. Spoon into small bowls and top with whipped cream and lemon zest if desired.
Note: Can be made three days ahead.