Granita al gelso

Granita al gelso

Mulberry granita

By
From
Spring in Sicily
Serves
4
Photographer
Simon Griffiths

This granita is the most intense dark-red colour and looks spectacular topped with whipped cream.

Ingredients

Quantity Ingredient
300g ripe, dark-red mulberries
1 organic lemon, juiced
125g caster sugar
100ml water
whipped cream, to serve

Method

  1. Put all the ingredients except the cream into a food processor and blend to a smooth purée.
  2. Pour into an ice-cream machine and churn to a light and fluffy granita.
  3. If you don’t have an ice-cream machine, pour the mixture into a shallow tray and place in the freezer. Every 1–2 hours take it out of the freezer and stir with a fork to mix the frozen crystals back into the liquid. When the granita is completely frozen, break it up roughly and place in a food processor. Pulse briefly until it is light and fluffy then return to the freezer until ready to serve.
  4. Spoon the granita into glasses and top with whipped cream.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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