Sweets
Leave a comment

Blackberry, Pink Peppercorn and Rosemary Granita

Since I don’t happen to have an ice cream machine (my kitchen is tiny – think European-sized in a turn of the century building, yes…tiny), this “sorbet” would actually be considered a granita, which is an Italian style sort of sorbet that has not been churned. Meaning, it’s completely made by hand, and mixed with a fork as it freezes. As a result, it is has more granular (less smooth) ice crystals.

I’ve been told that sorbet, not granita, is far more superior in texture and definitely worth all that churning at the expense (I mean lost cupboard space) of owning an ice cream maker. But, in my opinion, you don’t need one to make sorbet. The end result may not be exactly the same, but the taste is just as fabulous. This blackberry, pink peppercorn and rosemary granita has summer written all over it and it’s ridiculously delicious.

I used fresh blackberries – the inspiration – sadly the season is much too short, so use frozen if you can’t get your hands on fresh.

Granita

BLACKBERRY; PINK PEPPERCORN AND ROSEMARY GRANITA
Yields 6 servings

INGREDIENTS:
1/2 cup raw cane sugar (90 g)
4 cups blackberries (500 g)
2 teaspoons finely chopped fresh rosemary
100 ml water
1 teaspoon pink peppercorns, crushed using a mortar and pestle
2 tablespoons port wine
2 tablespoons fresh lemon juice

METHOD:
1. In a medium saucepan, bring the sugar, water, blackberries and rosemary to a boil. Once it reaches a boil, remove from the heat and allow to cool (about 5 minutes at room temperature).

2. Using a handheld mixer, puree the blackberry mixture and strain through a fine-mesh sieve. Use a rubber spatula or the back of a spoon to press the berries through the sieve.

3. Discard the berry solids, and mix the puree with the pink peppercorns, port wine and lemon juice.

4. Transfer the puree to a flat-bottomed glass or metal pan (a stainless steel bowl will also do fine), cover with plastic wrap and freeze for a least 4 hours, mixing the sorbet regularly with a fork as it freezes.

5. If using an ice cream makes, allow the mixture to cool and then freeze it according to the manufacturer’s instructions.

[print_link]

Related posts:

Leave a Reply

Your email address will not be published. Required fields are marked *

*