I need a granita

The humid air has me thinking about the icy bliss of granita to quench my thirst and my foodie ambitions.  It may seem like a long task, but once you get it into the freezer it's really not that long before you will be enjoying your sophisticated sno-cone.  I like serving granita in stemless martini glasses with a a few mini biscotti on the side. 

INGREDIENTS

2c water

1/2c + 1Tbs sugar

1lb fresh or frozen blackberries (about 3.5c)

juice of 2 lemons

4 Tbs creme de mure (optional)

DIRECTIONS

Simmer the water and sugar in a medium saucepan until the sugar dissolves. Rinse the blackberries and quickly ease them into the syrup. Simmer for about 3 minutes until the berry juices are released. Remove from the heat and allow to cool. 

Puree the mixture in a food processor, then strain through a fine sieve to remove the seeds. Discard the seeds. Mix the lemon juice and creme de mure, if using. 

Pour granita mixture into a shallow, wide container. Cover with a lid, foil, or plastic wrap. Freeze 1-2 hours or until the edges are frozen. 

Take out of freezer and scrape with a fork, mixing it from the edge into the center. Repeat the scraping and mixing process every 1/2 hour or so (at least 3 times) until the entire mixture has turned into small, sequined ice flakes.

recipe via wegottaeat
photo via mowielicious