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Granita, the typically Sicilian ice-cold speciality made from sugar, ice and fruit is the ideal thirst quencher on the hottest of summer days.
As a welcome change from the usual lemon or mint flavours, why not try another ingredient: black mulberry, a plant originally from Asia which has been cultivated in Europe for centuries.
The extremely sweet taste of mulberries make them ideal for marmalades, ice-cream and granita.
These useful cooking tips will help you prepare mulberry granita even if you do not possess an ice-cream maker.
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Take about 1 kg of mulberries and wash them under running water; then dry thoroughly.
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Use a vegetable food mill to prepare a nice mulberry purée.
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Squeeze the juice of two lemons into a saucepan; add the water and sugar and warm on a gentle heat mixing until the sugar is dissolved. Let this syrup cool.
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Add the mulberry purée to the syrup followed by some more lemon juice.
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Mix and then place in the freezer in a low sided tray for 30/40 minutes.
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Remove the granita from the freezer and break it up with a fork to obtain a softer texture.
- Put it back in the freezer and, if necessary, repeat the last operation until the granita acquires the desired consistency.
