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