Who knew that dessert could be as easy—and refreshing—as combining sugar and water?
Recipe information
Yield
4 Servings
Ingredients
½
1
6
⅓
¼
¼
Preparation
Step 1
Bring salt, ½ 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.
Step 2
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.
Step 3
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.
Step 4
Meanwhile, preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes; let cool.
Step 5
Scoop granita into bowls, dividing evenly, and top with blackberries and some of their juices, toasted almonds, and mint leaves.
Step 6
Do Ahead: Granita can be made 3 days ahead. Cover and keep frozen. Scrape to break up and fluff before serving.