Blackberry Granita

Icy, Fruit Dessert

For a refreshing treat that showcases the high-quality GOYA® Blackberry Fruit Pulp in all of its glory, we transform it into a granita. Similar to sorbet and Italian ice, grainta is a semi-frozen dessert that has a coarse, icy texture and doesn’t require a special ice cream machine. To do, freeze the fruit mixture in a shallow dish, stirring often, to develop a light, crystalline consistency.

Serves 6

Prep time: Less than 5 min.

Total time: 5 min., plus freezing time


1 pkg. (14 oz.) frozen GOYA® Blackberry Fruit Pulp, thawed

½ cup sugar

Whipped cream (for garnish)


1. In bowl, mix together blackberry fruit pulp, 1 cup water and sugar, stirring until sugar dissolves. Transfer fruit pulp mixture to shallow glass baking dish; cover.

2. Freeze, stirring with a fork every 30 minutes, scraping the edges of the plate and breaking up large clumps ice, until ice shards are light and fluffy and not frozen solid, about 3-5 hours.

3. To serve, divide granita evenly among serving glasses; top with whipped cream, if desired.

Tip By La Cocina Goya

Quick Save for Frozen-Solid Granita

If you had to step out of the house and your granita froze solid, you can still transform it into a light, icy treat. Here’s how: Break frozen blackberry mixture into small pieces. Transfer ¼ fruit pieces to bowl of blender. Puree until the mixture becomes light and fluffy, 5 -10 seconds. Repeat with remaining pieces.

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