Sweet Granita With Blackberries, Toasted Almonds, and Mint

Sweet Granita With Blackberries, Toasted Almonds, and Mint takes about 45 minutes from beginning to end. For 93 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 178 calories, 3g of protein, and 5g of fat. This recipe serves 4. 106 people have tried and liked this recipe. If you have rose water, sugar, lime juice, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Epicurious. It works well as a very affordable side dish. Overall, this recipe earns a solid spoonacular score of 53%. Similar recipes include Zucchini And Summer Squash With Chili, Mint And Toasted Almonds, Roasted Cauliflower with Pomegranate Seeds, Mint, and Toasted Almonds, and Catalan Tomato Zucchini Soup With Mint and Toasted Almonds.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Preparation Bring salt, 1/2 cup sugar, and 2 cups water to a boil in a small saucepan, stirring to dissolve salt and sugar. Let syrup cool. Stir in rose water, if using, and pour mixture into a 13x9x2" baking pan, preferably metal. Freeze mixture until edges begin to set, 2530 minutes. Using a fork, scrape to break up any frozen parts, then continue to freeze, scraping and breaking up mixture every 2030 minutes, until it resembles fluffy shaved ice, 23 hours. Toss blackberries, lime juice, and remaining 2 tsp. sugar in a medium bowl. Let sit at room temperature, tossing occasionally, until berries soften slightly, 1015 minutes. Meanwhile, preheat oven to 350F. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 58 minutes; let cool. Scoop granita into bowls, dividing evenly, and top with blackberries and some of their juices, toasted almonds, and mint leaves. Do Ahead Granita can be made 3 days ahead. Cover and keep frozen. Scrape to break up and fluff before serving.

 

Step by step:

1. Bring salt, 1/2 cup sugar, and 2 cups water to a boil in a small saucepan, stirring to dissolve salt and sugar.

2. Let syrup cool. Stir in rose water, if using, and pour mixture into a 13x9x2" baking pan, preferably metal.

3. Freeze mixture until edges begin to set, 2530 minutes. Using a fork, scrape to break up any frozen parts, then continue to freeze, scraping and breaking up mixture every 2030 minutes, until it resembles fluffy shaved ice, 23 hours.

4. Toss blackberries, lime juice, and remaining 2 tsp. sugar in a medium bowl.

5. Let sit at room temperature, tossing occasionally, until berries soften slightly, 1015 minutes.

6. Meanwhile, preheat oven to 350F. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 58 minutes; let cool.

7. Scoop granita into bowls, dividing evenly, and top with blackberries and some of their juices, toasted almonds, and mint leaves.

8. Do Ahead

9. Granita can be made 3 days ahead. Cover and keep frozen. Scrape to break up and fluff before serving.

Nutrition Information:

covered percent of daily need