This Blackberry Granita recipe has just 5-ingredients and is a refreshing dessert that you can whip together and have ready to go for hot summer days ahead. With only 10 minutes of hands-on prep time too!
Table of Contents
Popsicles, ice cream, and other frozen treats are always welcome on warm summer days. But, have you ever tried granita? This grown up version is like shaved ice, but with a twist.
What is granita?
Granita is a refreshing Italian (more specifically Sicilian) dessert typically made with sugar, water, and flavorings. It’s similar to sorbet, but with a coarser, icier texture.
Traditionally, granita is enjoyed for breakfast with a brioche bun in Sicily. It’s also a perfect dessert or palate cleanser on a hot day. There are many flavors available, but some popular ones include lemon, coffee, almond, and pistachio.
This version uses blackberries, and it’s given an adult punch by adding in some sparkling wine! However, you can also make this granita alcohol-free. See my suggestions below.
Ingredient notes
- Blackberries – Fresh or frozen will work here.
- Water
- Champagne – Or another favorite sparkling wine like cava or prosecco. Or, for an alcohol-free version, see my suggestions below.
- Chambord – Raspberry liqueur. This is optional, but adds some additional flavor.
- Lemon Juice
How to make it
To make blackberry granita just make a blackberry syrup, mix, freeze, and scrape! This simple recipe can be broken down into three parts.
Step 1
Make the blackberry sugar syrup
- In a medium saucepan, combine half of the blackberries with the sugar and 1/3 cup of water and bring to a simmer.
- Cook over moderate heat, stirring occasionally, until the sugar is dissolved and the liquid is slightly thickened, about 5 minutes.
Step 2
Blend the ingredients
- Transfer the blackberry sugar mixture to a food processor or blender. Add the remaining blackberries and chambord (if using) and puree until smooth.
- Strain the puree through a fine sieve set over a large bowl.
- Add the Champagne (or juice or water) and lemon juice and mix well.
Step 3
Freeze everything
- Pour the mixture into a 9-by-13-inch glass or stainless steel baking dish.
- Freeze the granita for 2 hours. Scrape the frozen edges into the center. Freeze for another 3 hours, scraping hourly, until the granita is icy and flaky.
- Freeze for 8 hours or overnight. Scrape the granita into bowls and serve garnished with mint leaves.
Making it without alcohol
To make this blackberry granita without alcohol, simply swap out the champagne for 3 cups of juice or water. Some juice options include cranberry juice, lemonade and apple juice. You can also use sparkling apple cider.
How to garnish
I like to garnish my blackberry granitas with a fresh blackberry and a sprig of mint. You can also top them with some lemon zest.
Tip: Looking for a creamy version? Top your frozen granita with some whipped cream or whipped ricotta!
How to make ahead + store
Store the scraped granita in the freezer in an airtight container for up to one month.
Did you try this blackberry granita?
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Full Recipe
Blackberry Granita
Equipment
Ingredients
- 4 cups blackberries (about 18 ounces, fresh or frozen, divided)
- 1 1/2 cups sugar
- 1 Tablespoon chambord (raspberry liqueur, optional)
- 1 750-ml. bottle chilled sparkling wine (or 3 cups of juice or water. Some juice options include cranberry juice, lemonade and apple juice. You can also use sparkling apple cider. )
- 1 Tablespoon fresh lemon juice
- Mint leaves (to garnish)
Instructions
- In a medium saucepan, combine half of the blackberries with the sugar and 1/3 cup of water and bring to a simmer. Cook over moderate heat, stirring occasionally, until the sugar is dissolved and the liquid is slightly thickened, about 5 minutes. Transfer the mixture to a food processor or blender. Add the remaining blackberries and chambord (if using) and puree until smooth.
- Strain the puree through a fine sieve set over a large bowl. Add the Champagne and lemon juice and mix well. Pour the mixture into a 9-by-13-inch glass or stainless steel baking dish.
- Freeze the granita for 2 hours. Scrape the frozen edges into the center. Freeze for another 3 hours, scraping hourly, until the granita is icy and flaky.
- Scrape the granita into bowls and serve garnished with mint leaves.
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