* Makes about 1 3/4 pints
- 1/3 to 1/2 cup superfine sugar (depending on ripeness and mix of berries)
- 1 cup water
- 2 cups fresh berries
- 1 tbsp. lemon juice
Mix the sugar and water in a pan and bring to a boil, stirring occasionally. Immediately remove from the heat.
Pick over or hull the fruit as needed, wash and dry, and add to the pan of sugar water. Stir to make sure the sugar is dissolved and leave in the hot syrup until the fruit softens.
Cool slightly, add the lemon juice, and then purée, or push through a fine-mesh sieve if you want a smooth purée. Pour into a freezer container. Freeze until partly frozen, break up with a fork into crystals, then freeze again until almost frozen, whisking gently once more during this time.
To serve, break up the granita into crystals and serve with more berries or chewy meringues.
- Black currant water ice
- Blueberry water ice
- Cherry water ice
- Gooseberry water ice
- Blackberry & apple water ice