in Dessert Recipes

Mulberry Granité

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Ingredients for 10 servings:

  • 300 g black mulberries
  • 600 g water
  • 60 g sugar
  • ½ lemon(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 2 days 12 hours; Total time approx. 2 days 12 hours 15 minutes

very refreshing on hot summer days

Dissolve the sugar in the water. Add the mulberries, puree with a hand blender, and then pass through a fine sieve. Squeeze the lemon and add the juice. Pour into a shallow dish and freeze until solid. Refrigerate for one hour before serving to allow the ice cream to thaw slightly. Scrape the surface with a spoon or fork and serve the ice crystals in dessert glasses.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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