Black Currant Granita (Print Version)

A crystalline frozen dessert with bold black currant flavor, ideal for summer entertaining or as a light finish to any meal.

# What You 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 and discard 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 allow to 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 firmly to extract as much juice as possible. Discard seeds and skins.
05 - Stir in the freshly squeezed lemon juice to the strained mixture.
06 - Pour the strained mixture into a shallow metal baking dish, spreading evenly.
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 to 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 Tips:

01 -
  • Bold Flavor: The high acidity and deep sweetness of black currants create a complex, palate-cleansing profile.
  • No Special Equipment: You don't need an ice cream maker; a simple fork is all it takes to create the perfect crystalline texture.
  • Dietary Friendly: Naturally vegan and gluten-free, making it a crowd-pleasing option for any guest.
02 -
  • Maximum Extraction: When straining through the sieve, use a flexible spatula to press firmly against the solids to catch every drop of the intense currant juice.
  • Advance Prep: This can be prepared up to 2 days in advance. Just be sure to give it a fresh fluff with a fork right before serving.
  • Check for Consistency: If the granita becomes too hard, let it sit at room temperature for a few minutes before scraping it back into its fluffy state.
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