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."
How to Make It
Step 1
Combine all ingredients in a medium saucepan over medium heat; bring to a boil, stirring occasionally. Remove from heat; let stand 15 minutes.
Step 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.
Comme Ça, Los Angeles
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beccsterjoy's Review
This was great! We used the reserved blackberries to have over vanilla ice cream when the granita was gone, so good!
Hillary's Review
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.
Ejacobsensf's Review