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Blackberry and Rosé Granita

Blackberry- Rosé Granita

Before there was "frosé", there was this cool, sweet treat that doesn’t require a blender. You can vary the fruit depending on what you have on hand; strawberries or raspberries would be delicious. You'll need to make a simple syrup, and to do this, simmer equal parts water and sugar in a saucepan over medium heat for 10-15 minutes; turn it off when the mixture reduces and looks syrupy. Take it off the heat and add a handful of washed basil or mint (if using) and let sit until cool. Strain into a jar or bottle and keep in the fridge for 3-4 weeks.

Course Dessert
Cuisine Italian
Keyword rosé granita
Prep Time 5 hours
Total Time 5 hours
Author Amanda

Ingredients

Ingredients

  • 1 half of a 750 ml bottle of rosé
  • 1 handful of blackberries
  • 1/2 cup simple syrup plain or infused with mint or basil, if you like
  • juice of half of a lemon

Instructions

Instructions

  1. With a muddler or the handle of a wooden spoon, smash the blackberries in a mug or jar. Pour them into a strainer over a bowl or measuring cup and pour the rosé over the blackberries.
  2. Discard the blackberry pulp or reserve for another use. Add lemon juice and simple syrup and stir. Pour into a freezer-safe container and freeze.
  3. Every 2-3 hours, take it out and mush it up with a fork, ensuring slushy, soft crystals. If you forget about it, you'll just have to work a lot harder to scrape it up at serving time, but it will nevertheless be delicious.
  4. Scoop into pretty serving dishes and garnish with herbs, if you like. Serve immediately.