Blackberries and raspberries together are like divine intervention on the taste buds, perking them back to life after a sating repast.
A granita is a dessert ice with a decidedly crystalline, not smooth, texture. It’s one of the easiest frozen desserts to make, requiring no ice cream maker or intermittent beating as it freezes. The alcohol in the rum keeps this rendition from freezing solid, so it is easy to serve up either as slices from a decorative mold (for visual appeal) or scooped from a bowl, like a slush. The blackberries can be fresh or frozen, but the raspberries should be fresh. Or, you can puree frozen raspberries with a touch of sugar to make a sauce for topping the granita. Either way, the sugared mint leaf garnish adds the certain sine qua non that makes for a notable meal end.
1/2 cup superfine sugar
Superfine sugar
1 egg white whisked frothy with 1 teaspoon water
24 large herb leaves or flower petals
Spread a thin layer of sugar on a length of parchment paper large enough to hold them without touching.
Using a pastry brush, paint each side of each leaf with a thin film of the egg white froth.
Sprinkle each leaf on both sides with sugar and set it on the sugared plate. Set aside in an airy place to dry and harden for two hours or so, depending on the humidity of the day, turning twice.
1/2 cup filtered water
2 cups fresh or thawed frozen blackberries
1/3 cup dark rum
1/2 teaspoon Angostura or other bitters
15 large mint leaves
Sugared Mint Leaves, for serving (see the sidebar)
1. Combine the sugar and water in a small bowl and stir to mix and dissolve the sugar a bit.
2. Puree the blackberries, rum, bitters, fresh mint leaves, and sugar water together in a food processor or blender. Pour into a 1-quart mold and freeze.
3. While the granita freezes, make the sugared mint leaves.
4. To serve, if using a mold, trickle tap water over the bottom and sides of the mold to loosen the granita and invert it onto a plate. If using a bowl, remove from freezer to soften slightly 15 minutes before serving. Divide into portions, garnish each with raspberries and a sugared mint leaf or two, and serve.
The combination of blackberries, raspberries, and rum sounded too good to pass up. I was amazed how quick it is – less than 10 minutes from start to freezer. I didn’t have mint leaves so I skipped the petals and used about ½ t of crushed mint in the mixture.
The flavor, chill, and granular texture make a refreshing and exotic taste combination for such a simple process. Have already made it twice and will continue to do so – as long the rum supply holds out.
Glad you love the recipe. I, too, am making it a lot in this berry season. And, the 1/2 t of crushed mint sounds just right for a sub for the fresh leaves.
I love this..you keep the chocolate I’ll take the granita!