Sweet Granita With Rosewater Blackberries Toasted Almonds And Mint Food
SWEET GRANITA WITH ROSEWATER, BLACKBERRIES, TOASTED ALMONDS, AND MINT
Who knew that dessert could be as easy-and refreshing-as combining sugar and water?
Provided by Andy Baraghani
Yield Serves 4
Number Of Ingredients 7
Steps:
- Bring salt, 1/2 cup sugar, and 2 cups water to a boil in a small saucepan, stirring to dissolve salt and sugar. Let syrup cool. Stir in rose water, if using, and pour mixture into a 13x9x2" baking pan, preferably metal.
- Freeze mixture until edges begin to set, 25-30 minutes. Using a fork, scrape to break up any frozen parts, then continue to freeze, scraping and breaking up mixture every 20-30 minutes, until it resembles fluffy shaved ice, 2-3 hours.
- Toss blackberries, lime juice, and remaining 2 tsp. sugar in a medium bowl. Let sit at room temperature, tossing occasionally, until berries soften slightly, 10-15 minutes.
- Meanwhile, preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes; let cool.
- Scoop granita into bowls, dividing evenly, and top with blackberries and some of their juices, toasted almonds, and mint leaves.
- Granita can be made 3 days ahead. Cover and keep frozen. Scrape to break up and fluff before serving.
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