Dessert: Sweet Granita With Blackberries, Toasted Almonds, and Mint

Recipe by /contributors/andy-baraghani Who knew that dessert could be as easy—and refreshing—as combining sugar and water?

Ingredients

Pinch of kosher salt
1/2 cup plus 2 teaspoons sugar
1 teaspoon rose water (optional)
6 ounces blackberries (about 1 1/2 cups)
1/3 cup fresh lime juice
1/4 cup sliced almonds
1/4 cup torn mint leaves

Instructions

Bring salt, 1/2 cup sugar, and 2 cups water to a boil in a small saucepan, stirring to dissolve salt and sugar. Let syrup cool. Stir in rose water, if using, and pour mixture into a 13x9x2" baking pan, preferably metal.
Freeze mixture until edges begin to set, 25 –30 minutes. Using a fork, scrape to break up any frozen parts, then continue to freeze, scraping and breaking up mixture every 20 –30 minutes, until it resembles fluffy shaved ice, 2 –3 hours.
Toss blackberries, lime juice, and remaining 2 tsp. sugar in a medium bowl. Let sit at room temperature, tossing occasionally, until berries soften slightly, 10 –15 minutes.
Meanwhile, preheat oven to 350 °F. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 5 –8 minutes; let cool.
Scoop granita into bowls, dividing evenly, and top with blackberries and some of their juices, toasted almonds, and mint leaves.

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