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: 4 Hours, 20 Minutes

Recipe from

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

Amount per serving

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.

Vanessa Pruett, Inspired by David Myers, Comme Ça, Los Angeles, Cooking Light
JUNE 2012

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beccsterjoy

This was great! We used the reserved blackberries to have over vanilla ice cream when the granita was gone, so good!

Outstanding 07/22/12
Hillary

This was delicious, but seemed to make far less than the recipe suggested. If I made it again, I may try to add more liquid so I could get more portions out of it. The flavor was wonderful. Wound up serving it with fruit with some angel food cake because I really didn't have enough for full servings for everyon.

Worthy of a special occasion 05/28/12

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COURSE: Desserts
CONVENIENCE: Freezable, Make-Ahead, Entertaining
MAIN INGREDIENT: Fruits
DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
OCCASION: Summer
PUBLICATION: Cooking Light

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