Black Currant Granita (Printable Version)

Refreshing frozen dessert with bold, tangy black currant flavor. Perfect for summer or as 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

# Steps:

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

# Expert Pointers:

01 -
  • Vibrant and bold tangy flavor that is incredibly refreshing.
  • Completely vegan and gluten-free, suitable for various dietary needs.
  • Simple technique that requires no specialized ice cream equipment.
02 -
  • Ensure you strain the mixture well to remove all skins and seeds for the smoothest mouthfeel.
  • The granita can be made up to 2 days in advance; just remember to fluff it again with a fork right before serving.
  • Always check packaged ingredients for potential cross-contamination if serving to those with severe allergies.
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