Black Currant Granita

A refreshing, crystalline frozen dessert bursting with the bold, tangy flavor of black currants, this granita is the perfect summer treat or a sophisticated palate-cleansing finale to any meal.

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This Italian-inspired icy dessert highlights the natural intensity of black currants, creating a vibrant crimson dish that is as visually stunning as it is palate-cleansing.

Ingredients

• Fruit: 500 g (about 3 cups) fresh or frozen black currants
• Sweetener: 150 g (3/4 cup) granulated sugar
• Liquid: 400 ml (1 2/3 cups) water and 1 tablespoon freshly squeezed lemon juice

Instructions

Step 1

Rinse the black currants thoroughly. If using fresh currants, remove stems.

Step 2

In a medium saucepan, combine the black currants, sugar, and water. Bring to a simmer over medium heat. Stir occasionally until the sugar dissolves and the currants burst, about 10 minutes.

Step 3

Remove from heat and let cool slightly.

Step 4

Puree the mixture using a blender or immersion blender until smooth.

Step 5

Strain the puree through a fine-mesh sieve into a large bowl, pressing to extract as much juice as possible. Discard seeds and skins.

Step 6

Stir in the lemon juice.

Step 7

Pour the strained mixture into a shallow metal baking dish.

Step 8

Place in the freezer. After 45 minutes, use a fork to scrape and break up any icy edges. Return to the freezer.

Step 9

Every 30–45 minutes, scrape and fluff the mixture with a fork until the granita is fully frozen and fluffy, about 4 hours total.

Step 10

Serve immediately in chilled glasses or bowls.

Zusatztipps für die Zubereitung

This granita can be made up to 2 days in advance; simply fluff it with a fork before serving to ensure the texture remains light and crystalline. Using a shallow metal dish helps the mixture freeze more quickly and evenly.

Varianten und Anpassungen

For an adult twist, add 2 tablespoons of crème de cassis or black currant liqueur to the mixture before freezing to enhance the deep berry notes.

Serviervorschläge

Garnish the granita with fresh mint leaves or a few whole black currants for added flair. For the best experience, serve immediately in chilled glasses or bowls to keep the ice crystals from melting too fast.

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Cool down and enjoy the intense, tangy flavors of this homemade Black Currant Granita—a simple yet sophisticated dessert for any summer occasion.

Recipe FAQs

→ What is granita?

Granita is a traditional Italian frozen dessert made from sugar, water, and flavorings. Unlike ice cream or sorbet, it has a coarse, crystalline texture achieved by scraping the mixture during freezing to form ice crystals.

→ Can I use frozen black currants?

Yes, frozen black currants work perfectly in this preparation. They're often more readily available and produce excellent results. No need to thaw before cooking.

→ How long does it keep?

You can prepare this up to 2 days in advance. Store covered in the freezer and fluff with a fork before serving to restore the crystalline texture.

→ Why scrape every 30-45 minutes?

Regular scraping breaks up ice crystals as they form, creating granita's signature fluffy texture. Without this step, you'd end up with a solid block of fruit ice.

→ Can I reduce the sugar?

Sugar helps create the proper texture and balances the currants' natural tartness. Reducing sugar significantly may result in harder ice crystals and an overly tart flavor.