Blackberry Granita

blackberry dessert frozen dessert granita lemon summer desserts

Susan Spungen

6 Servings

Source

Ingredients

4 cups blackberries (about 18 ounces)

1/2 cup sugar

1 tablespoon crème de cassis (black-currant liqueur; optional)

1 tablespoon fresh lemon juice

of kosher salt

1/2 cup mascarpone

1/4 cup heavy cream

2 tablespoons sugar

1 tablespoon fresh lemon juice

1/8 teaspoon vanilla extract

1/2 teaspoon finely grated lemon zest plus more for garnish

1 1/3 cups blackberries (about 6 ounces), cut in half crosswise

Method

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 inches 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 teaspoons lemon zest in a medium bowl until soft peaks form.

Serve granita topped with lemon cream, halved blackberries, and more lemon zest.