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.
Take about 1 kg of mulberries and wash them under running water; then dry thoroughly.
Use a vegetable food mill to prepare a nice mulberry purée.
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.
Add the mulberry purée to the syrup followed by some more lemon juice.
Mix and then place in the freezer in a low sided tray for 30/40 minutes.
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.
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