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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 8 Minutes
Total: 4 Hours, 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 130
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.2g
  • Carbohydrate: 27.8g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 1mg
  • Calcium: 7mg

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. 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. 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.
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