Black Currant Granita (Printer view)

Tangy black currants transform into a crystalline frozen treat, ideal for hot summer days and elegant entertaining.

# What You'll Need:

→ Fruit

01 - 3 cups fresh or frozen black currants

→ Sweetener

02 - 3/4 cup granulated sugar

→ Liquid

03 - 1 2/3 cups water
04 - 1 tablespoon freshly squeezed lemon juice

# Directions:

01 - Rinse the black currants thoroughly. If using fresh currants, remove stems.
02 - In a medium saucepan, combine the black currants, sugar, and water. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves and the currants burst, approximately 10 minutes.
03 - Remove from heat and let cool slightly. Puree the mixture using a blender or immersion blender until smooth.
04 - Strain the puree through a fine-mesh sieve into a large bowl, pressing to extract as much juice as possible. Discard seeds and skins.
05 - Stir in the lemon juice.
06 - Pour the strained mixture into a shallow metal baking dish.
07 - Place in the freezer. After 45 minutes, use a fork to scrape and break up any icy edges. Return to the freezer.
08 - Every 30–45 minutes, scrape and fluff the mixture with a fork until the granita is fully frozen and fluffy, approximately 4 hours total.
09 - Serve immediately in chilled glasses or bowls.

# Expert Suggestions:

01 -
  • It tastes like summer frozen solid, with a bold tartness that feels refreshing rather than overly sweet.
  • The forking ritual is honestly meditative and gives you an excuse to open the freezer every 45 minutes guilt-free.
  • This works for vegans, those avoiding gluten, and anyone who wants to impress without spending hours in the kitchen.
02 -
  • The forking process is non-negotiable, skipping it or doing it only once or twice will leave you with an icy slush rather than the fluffy, crystalline texture that makes granita special.
  • Don't skip straining the puree through a fine-mesh sieve, the seeds and skins left behind taste bitter and will roughen the texture of your final dessert.
03 -
  • The shallow metal baking dish is crucial, use the widest, shallowest one you have so the mixture freezes evenly and gives you maximum surface area for forking.
  • Set a phone reminder for your forking intervals, it's easy to lose track of time and find yourself with an overly frozen block instead of those perfect fluffy shards.
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