An surprising dessert with opposing textures of fresh blackberry water ice cream, airy whipped cream and crunchy granola! A nice bonus: making granita takes hardly any effort.
Put the blackberries, lemon juice, water, sugar and grated lemon zest in a saucepan. Let simmer for 5 minutes on a low heat until the sugar has dissolved.
Place the hand blender in the mixture and blend until you have a smooth texture. Pour through a sieve and push out the pulp with the back of a wooden spoon so that only the seeds and zest remain.
Pour the sieved liquid into a low tray, such as an ice cream or storage box. Put it in the freezer (you may want to cover this, but you don't have to if you have a fresh-smelling freezer). After 1 hour, scrape the ice crystals with a fork and return to the freezer.
Now scrape the water ice cream every hour until you serve. The granita will need to be in the freezer for at least 2 hours. Longer is also allowed, as long as you keep scraping with your fork every hour.
Whip the cream with the powdered sugar. Put a scoop of blackberry granita in each serving glass, top it with whipped cream and finish with off the granola.
We like to serve it with rose berry #4 or pecan almond #5.Buy your granola
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