Blackberry Merlot Granita

Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
"This reminds me of summer after catching lightning bugs," says Chef Myers. "My family would eat fresh-picked blackberries like candy after dinner as the sun was going down."

Yield:

Serves 4 (serving size: 1/2 cup)

Recipe from

Recipe Time

Hands-on: 8 Minutes
Total: 4 Hours, 20 Minutes

Nutritional Information

Calories 130
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.2 g
Carbohydrate 27.8 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 1 mg
Calcium 7 mg

Ingredients

4 cups fresh blackberries
3/4 cup water
1/2 cup sugar
1/2 cup merlot
1 tablespoon lemon juice
1 (3-inch) cinnamon stick

Preparation

1. Combine all ingredients in a medium saucepan over medium heat; bring to a boil, stirring occasionally. Remove from heat; let stand 15 minutes.

2. Strain the mixture through a fine sieve over a bowl, reserving soaking liquid (do not press berries or the mixture will be cloudy). Reserve berries for another use. Pour mixture into an 8-inch square glass or ceramic baking dish. Cover and freeze until partially frozen (about 2 hours). Scrape mixture with a fork, crushing any lumps. Freeze for 3 hours or until completely frozen, scraping with a fork every hour. Remove from freezer; scrape mixture with a fork until fluffy.

Note:

Vanessa Pruett,

Inspired by David Myers,

Comme Ça, Los Angeles,

June 2012