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Traditional Sicilian Mulberry Granita served with whipped cream and mint.

Mulberry Granita

Cool down with Mulberry Granita, a classic Sicilian frozen dessert made with fresh mulberries, lemon juice, and sugar. Light, fruity, and refreshing, it’s the perfect way to enjoy summer.

Course: Breakfast, Dessert
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 10 minutes
Freezing Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 6 people
Author: Manuela Zangara

Ingredients

  • 600 gms – 1⅓ lbs mulberries – washed and hulled
  • 350 ml – 1½ cups water
  • 300 gms – 1½ cups sugar
  • Juice from 1 lemon
  • Whipped cream – to serve

Instructions

  1. Mix the water and sugar in a saucepan and heat until the sugar dissolves. Chill.

  2. Blend the mulberries with the lemon juice until smooth, then mix with the chilled sugar syrup.

  3. Strain the mixture through a fine sieve to remove seeds and pulp.

  4. Transfer to a container, cover, and freeze for 2 hours.

  5. Scrape with a fork and freeze again. Repeat until you get a sorbet-like consistency.

  6. Serve immediately with some whipped cream.

Using an Ice Cream Maker

  1. OPTIONAL: If you prefer, you can churn the mixture (prepared in Steps 1 to 5) in the ice cream maker for 20 to 30 minutes until it reaches a sorbet-like consistency. This method is quicker and gives a smoother texture. Spoon into bowls and top with whipped cream before serving.