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Mulberry Granita
Mulberry Granita – a traditional refreshing frozen treat from Sicily, usually enjoyed for breakfast in summer!
Prep Time 20 minutes
Cook Time 10 minutes
Freezing time 6 hours
Total Time 6 hours 30 minutes
Servings 6 people
Author Manuela Zangara
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600
gms
– 1 1/3 lbs. mulberries washed and hulled
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350
ml
– 1 ½ cups water
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300
gms
– 1 ½ cups sugar
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Juice from 1 lemon
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Whipped cream to serve
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Mix the water with the sugar and heat on the fire until the sugar dissolves. Chill.
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Blend the mulberries with the lemon juice. Mix with the sugar syrup and sieve.
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Transfer to a container, cover and freeze for 2 hours. Scrape it with a fork and freeze again. Repeat this until you get a sorbet-like consistency.
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Or churn in the ice cream maker for 20 to 30 minutes, until the granita reaches a sorbet-like consistency.
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Serve immediately with some whipped cream.