Black Currant Granita

This Black Currant Granita is a refreshing, crystalline frozen dessert bursting with the bold, tangy flavor of black currants. It is a vibrant treat that is perfect for hot summer days or as a sophisticated, palate-cleansing finale to any meal.

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Making granita is a wonderful way to enjoy seasonal fruit. By hand-scraping the mixture as it freezes, you create delicate, icy crystals that provide a unique and satisfying texture unlike any other frozen dessert.

Ingredients

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

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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

For the best results, use a shallow metal baking dish to help the mixture freeze more quickly and evenly. Ensure you use a fine-mesh sieve when straining to achieve a perfectly smooth base without seeds or skins.

Varianten und Anpassungen

For an adult version, stir in 2 tablespoons of crème de cassis or black currant liqueur before freezing. This not only adds a deeper flavor but also creates a slightly softer texture in the finished granita.

Serviervorschläge

Present your granita in chilled glasses to keep it from melting too quickly. Garnish each serving with a sprig of fresh mint or a few reserved whole black currants for a beautiful, professional touch.

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With its striking purple color and bright flavor, this Black Currant Granita is sure to be a favorite at your next summer gathering. Enjoy this light and icy Italian-style treat!

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Recipe FAQs

→ What makes granita different from ice cream or sorbet?

Granita has a coarser, crystalline texture achieved by scraping the mixture with a fork during freezing. Unlike ice cream, it contains no dairy, and unlike sorbet, it's not churned, creating those signature icy crystals.

→ Can I use frozen black currants instead of fresh?

Absolutely. Frozen currants work perfectly and may even break down more easily during simmering. No need to thaw first—just add them directly to the saucepan with the water and sugar.

→ How far in advance can I prepare this?

You can make this up to 2 days ahead. Store it covered in the freezer, and give it a quick fluff with a fork before serving to restore the perfect crystalline texture.

→ What's the purpose of straining the mixture?

Straining removes seeds and skins, ensuring a smooth, velvety texture. Press firmly through the sieve to extract maximum flavor and color from the fruit pulp.

→ Can I reduce the sugar content?

You can reduce sugar slightly, but it helps achieve proper freezing consistency and balances the currants' natural tartness. For alternatives, try honey or maple syrup, though this may affect texture.