Black Currant Granita (Printable Version)

A refreshing crystalline frozen dessert with bold tangy black currant flavor, perfect for summer or as a palate cleanser.

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

# Expert Advice:

01 -
  • Explosive fruit flavor using fresh or frozen currants.
  • Naturally vegan and gluten-free.
  • Easy to prepare without an ice cream maker.
  • A beautiful, vibrant deep ruby presentation.
02 -
  • Use a fork to fluff the mixture one final time right before serving for maximum volume.
  • This can be made up to 2 days in advance; just keep it covered in the freezer.
  • Always strain the puree through a fine-mesh sieve to remove skins and seeds for a smooth mouthfeel.
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