Sweet Granita With Rosewater Blackberries Toasted Almonds And Mint Food

SWEET GRANITA WITH ROSEWATER, BLACKBERRIES, TOASTED ALMONDS, AND MINT

Sweet Granita With Rosewater, Blackberries, Toasted Almonds, and Mint image

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

Ingredients

Pinch of kosher salt
1/2 cup plus 2 teaspoons sugar
1 teaspoon rose water (optional)
6 ounces blackberries (about 1 1/2 cups)
1/3 cup fresh lime juice
1/4 cup sliced almonds
1/4 cup torn mint leaves

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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