Berry granita


  • 12 oz ripe strawberries
  • 12 oz ripe blackberries
  • 6 oz superfine sugar
  • 1 pt water
  • 3 Tbsp lemon juice
  • 3 Tbsp crème de cassis liqueur


Place 8 oz. of each berry in blender & combine until pureed. Add 4 oz. Sugar and 1 Tbsp of lemon juice, then mix to dissolve sugar. Taste mixture and add more sugar and / or lemon juice if needed. Add water and liqueur. Strain puree to remove seeds. Pour mixture into 13x9x2-inch pan. Freeze until edges are icy and center is slushy, about 1 hour and 30 minutes. Stir icy edges into slushy center. Freeze granita, stirring every 45 minutes, about 3 ½ hours longer. Spoon granita into glasses and garnish with remaining berries.

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