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Blackberry Rosé Granita with Basil Whipped Cream



For the Blackberry Rosé Granita

    (makes around 2 cups)

    • 1/4 cup fresh blackberries
    • 1 cup rosé wine (see baker's notes)
    • 1/4 cup plus 2 tablespoons water
    • 3 tablespoons granulated sugar

    For the Basil Whipped Cream

      (makes around 1 cup)

      • 1/2 cup heavy cream, cold
      • 3 to 5 fresh basil leaves
      • 1 teaspoon granulated sugar


      For the Blackberry Rosé Granita

      • In a medium bowl, use a fork to crush 1/4 cup fresh blackberries until juicy and the fruit has broken up to the consistency of jam. Add 1 cup rosé wine, 1/4 cup plus 2 tablespoons water, and 3 tablespoons granulated sugar to the fruit mixture. Stir together until the granulated sugar has dissolved completely.
      • Pour the mixture into a shallow baking dish and place in the freezer until partially frozen. Use a fork to scrape and break the mixture into shards and crystals. Return the pan to the freezer to freeze completely. Scrape and toss the granita one more time. Keep frozen until serving (see baker's notes).

      For the Basil Whipped Cream

      • In a liquid measuring bowl, combine 1/2 cup heavy cream and 3 to 5 fresh basil leaves (use more for a stronger flavor).  Stir gently, gently crushing the leaves into the cream, before covering with plastic wrap. Refrigerate to let the basil infuse the cream for at least 3 hours, preferably overnight.
      • Once the cream has been infused with basil, strain out the basil leaves. Combine the cream and 1 teaspoon granulated sugar and use a freestanding electric mixer with a whisk attachment or a handheld electric whisk to whip on medium-high speed until soft peaks form. Spoon over the granita and serve immediately.


      Adapted from Food52