Mendocino Wild Huckleberry Granita

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From Executive Chef Alan Kantor, MacCallum House Restaurant
Serves 4 to 6

Ingredients:

  • 1 pound huckleberries* (fresh or frozen) or enough to yield two cups of juice
  • 1/2 cup sugar
  • 1/2 cup syrah
  • Juice of one-half lemon (Meyer, if possible)
Method:
Purée huckleberries in a food processor. Put through a fine strainer, pressing on berries to extract all liquid, to yield two cups.
 
Place syrah and sugar in a small saucepan; bring to boil.
 
Mix huckleberry juice, sugar/syrah mixture and lemon juice in a bowl. Pour into a Pyrex or Corning ware wide dish or pie pan and place in freezer. Scrape with a fork every two hours until frozen, approximately 4-6 hours. It will scrape into a snowflake-like mixture.
 
Store granita in a plastic refrigerator container in the freezer. Granita will store well for approximately two weeks.
 
To Serve:
 
Rub a Martini or other decorative glass rim with a wedge of lemon and twirl in a little sugar on a plate. Portion granita into the glasses and garnish with a lemon twist and fresh huckleberries.
 
*Blackberries may be substituted (you may have to adjust sugar, to taste)
If using frozen berries, defrost first. 
 

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2 Comments

Huckleberries are ripe and ready for picking here in Montana. Thanks for the great recipe and I am sure it will work well with most any berry.

Thank you so much for the recipe. I'll have to watch the local Farmer's Market for huckleberries, we very rarely get them down here. The granita is so de-lish I've often wished I could make it.

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