Sweet Granita With Blackberries, Toasted Almonds, and Mint
['Pinch of kosher salt', '1/2 cup plus 2 teaspoons sugar', '1 teaspoon rose water (optional)', '6 ounces blackberries (about 1 1/2 cups)', '1/3 cup fresh lime juice', '1/4 cup sliced almonds', '1/4 cup torn mint leaves']
Bring salt, 1/2 cup sugar, and 2 cups water to a boil in a small saucepan, stirring to dissolve salt and sugar. Let syrup cool. Stir in rose water, if using, and pour mixture into a 13x9x2" baking pan, preferably metal.
Freeze mixture until edges begin to set, 25–30 minutes. Using a fork, scrape to break up any frozen parts, then continue to freeze, scraping and breaking up mixture every 20–30 minutes, until it resembles fluffy shaved ice, 2–3 hours.
Toss blackberries, lime juice, and remaining 2 tsp. sugar in a medium bowl. Let sit at room temperature, tossing occasionally, until berries soften slightly, 10–15 minutes.
Meanwhile, preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes; let cool.
Scoop granita into bowls, dividing evenly, and top with blackberries and some of their juices, toasted almonds, and mint leaves.
Granita can be made 3 days ahead. Cover and keep frozen. Scrape to break up and fluff before serving.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.