For an elegant presentation, serve the granita in a wine glass or a stemmed compote.

Recipe by Oxmoor House January 1995


Recipe Summary

2 servings.


Ingredient Checklist


Instructions Checklist
  • Combine sugar and water in a small saucepan, stirring well. Bring mixture to a boil; cook, stirring constantly, 1 minute or until sugar dissolves. Let cool slightly.

  • Position knife blade in food processor bowl; add sugar mixture, wine, and 1 1/2 cups blackberries. Process until smooth. Pour blackberry puree into a wire-mesh strainer; press with back of spoon against the sides of the strainer to squeeze out juice. Discard pulp and seeds remaining in strainer. Pour mixture into an 8-inch square pan. Cover and freeze at least 8 hours or until firm.

  • To serve, scrape mixture with the tines of a fork until fluffy. Scoop into 2 dessert bowls, and serve immediately. If desired, garnish with additional blackberries and mint sprigs.


Cooking Light Light Cooking for Two

Nutrition Facts

262 calories; calories from fat 1%; fat 0.4g; protein 0.8g; carbohydrates 64.6g; sodium 2mg.