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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.
Prep Time 5 hours
Total Time 5 hours
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
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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.
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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.
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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.
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Scoop into pretty serving dishes and garnish with herbs, if you like. Serve immediately.