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Fresh Blackberry Granita with Lemon Syrup

Photo: Jennifer Causey Styling: Graham Yelton

Hands-on time 25 mins
Total time 4 hrs, 25 mins
Yield

Serves 8

Make the lemon syrup while the granita freezes, and refrigerate; strain before serving. Top with extra berries, if desired.

Ingredients

  • 2 lemons
  • 1 1/2 cups water
  • 1 1/3 cups sugar, divided
  • 2 tablespoons dark rum
  • 1/4 teaspoon salt
  • 1 1/2 pounds fresh blackberries
  • 2 thyme sprigs
  • 1/4 cup warm water
  • Grated lemon rind (optional)

Nutrition Information

  • calories 173
  • fat 0.4 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.2 g
  • protein 1 g
  • carbohydrate 41 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 75 mg
  • calcium 27 mg
  • sugars 37 g
  • Est. Added Sugars 33 g

How to Make It

  1. Using a vegetable peeler, remove strips of rind from lemons; reserve. Juice 1 lemon. Place 1 1/2 tablespoons lemon juice, 1 1/2 cups water, 1 cup sugar, rum, salt, and blackberries in a blender; blend 2 minutes. Strain blackberry mixture through a fine sieve over a 13 x 9-inch glass baking dish, pressing on solids with a spatula until only seeds remain. Discard seeds. Cover and freeze 4 hours or until firm, stirring with a fork every 45 minutes. Remove mixture from freezer; scrape entire mixture with a fork until fluffy.

  2. Combine reserved rind strips, remaining 1/3 cup sugar, and thyme in a medium bowl; muddle 1 minute. Let stand 10 minutes. Add 1/4 cup warm water to rind mixture, stirring with a whisk until sugar dissolves. Strain mixture through a sieve over a bowl; discard solids. Place 1 cup granita in each of 8 dessert glasses; drizzle 1 tablespoon lemon syrup over each serving. Sprinkle evenly with grated lemon rind, if desired.