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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, granita 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.
Ingredients
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksDirections
Step 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.
Step 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.
Step 3
To serve, divide granita evenly among serving glasses; top with whipped cream, if desired.
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It Works
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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