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

Adam Hickman
Recipe by Cooking Light May 2016

Gallery

Jennifer Causey Styling: Graham Yelton

Recipe Summary

hands-on:
25 mins
total:
4 hrs 25 mins
Yield:
Serves 8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

173 calories; fat 0.4g; saturated fat 0g; mono fat 0g; poly fat 0.2g; protein 1g; carbohydrates 41g; fiber 4g; cholesterol 0mg; iron 1mg; sodium 75mg; calcium 27mg; sugars 37g; added sugar 33g.
Advertisement
Advertisement