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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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If you have a metal baking pan, use it; it will chill the mixture faster than a glass one. And remove the granita from the freezer when you scrape ittoo much cold air will escape if you do this while the door's hanging open. 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 |
pinch 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 |
Directions:
1. For granita: 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.
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.
3. DO AHEAD: Granita can be made 3 days ahead. Cover with plastic wrap and keep frozen. Scrape before serving.
4. For lemon cream and assembly: 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. Serve granita topped with lemon cream, halved blackberries, and more lemon zest.
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