Black Currant Granita

Last July, my kitchen smelled like purple heaven. I had scored three pounds of black currants from a farm stand, the kind of deep ruby gems that stain your fingers for hours. My daughter kept sneaking them, popping them straight from the colander and making that adorably puckered face kids make when something tart hits their tongue. We decided to turn that massive haul into granita instead of jam, and honestly? It was the best impulsive decision of summer.

Served this at a dinner party when my oven died mid roast. The main course was takeout pizza but the granita made everyone feel like they were dining at a Michelin starred restaurant. My friend Sarah actually asked for the recipe before she even finished her bowl, which is basically the highest compliment possible in my book.

Ingredients

• Fresh or frozen black currants: 500 grams or about 3 cups gives you that intense concentrated flavor without needing to hunt down obscure specialty markets
• Granulated sugar: 150 grams or 3/4 cup balances the fierce natural tartness of black currants which are notoriously mouth puckering on their own
• Water: 400 ml or 1 and 2/3 cups creates the perfect icy crystalline structure without watering down the bold berry flavor
• Freshly squeezed lemon juice: 1 tablespoon brightens everything and makes the deep purple currant flavor practically sing on your palate

Instructions

Prep those gorgeous purple gems:

Rinse the black currants thoroughly and pull off any stems if you are using fresh ones. Frozen works perfectly fine, just toss them in frozen.

Simmer into berry magic:

Combine the currants, sugar, and water in a medium saucepan over medium heat. Stir occasionally until the sugar dissolves and the currants burst open, releasing all that gorgeous purple juice, about 10 minutes.

Blend until smooth:

Let the mixture cool slightly then puree it with a blender or immersion blender until you have this stunning deep purple liquid.

Strain out the seeds:

Pour the puree through a fine-mesh sieve, pressing hard to extract every last drop of juice. Discard the seeds and skins.

Add the brightening touch:

Stir in that tablespoon of fresh lemon juice to make the flavor really pop.

Start the freezing process:

Pour everything into a shallow metal baking dish and pop it in the freezer.

Create the signature texture:

After 45 minutes, grab a fork and scrape any icy edges. Return to the freezer and repeat every 30 to 45 minutes until you have fluffy purple crystals, about 4 hours total.

Serve in chilled glasses:

Scoop into glasses or bowls that have been chilling in the freezer for that extra frosty presentation.

Save

My grandmother would have called this fancy nonsense, right before asking for seconds. She grew up eating simple fruit from the garden and probably would have appreciated how this captures the essence of black currants without any fuss. I like to think she would have approved of the purple stained tongue that inevitably happens.

The Adult Version

Two tablespoons of crème de cassis or black currant liqueur stirred in before freezing transforms this into the most sophisticated dessert imaginable. It brings this warm boozy undertone that plays beautifully against the icy crystals.

Make Ahead Magic

This keeps beautifully in the freezer for up to two days. Just give it one last vigorous fluff with a fork before serving to restore that dreamy airy texture. honestly, it might be even better after a day when the flavors have had time to deepen and meld.

Presentation Matters

Chilled glasses make such a difference in keeping the granita frozen longer. A sprig of fresh mint or a few perfect whole currants on top turns this into something restaurant worthy.

• Use champagne flutes for an especially elegant presentation
• A small spoonful of Greek yogurt on top creates this stunning color contrast
• Keep that fork handy for serving seconds

Save

There is something deeply satisfying about scraping ice crystals with a fork, knowing you are creating something so refreshing from such humble ingredients. Summer in a bowl, really.

Recipe FAQs

→ What makes granita different from sorbet or ice cream?

Granita has a coarser, more crystalline texture compared to sorbet's smooth consistency. Unlike ice cream, it contains no dairy or fat, relying solely on fruit, sugar, and water. The signature texture comes from periodically scraping the freezing mixture with a fork rather than churning it in an ice cream maker.

→ Can I use frozen black currants instead of fresh?

Absolutely. Frozen black currants work just as well as fresh ones. There's no need to thaw them before cooking—they'll break down beautifully when simmered with the sugar syrup. This makes this dessert accessible year-round, even when fresh currants aren't in season.

→ How long does black currant granita keep in the freezer?

You can make this granita up to 2 days in advance. Store it covered in the freezer, and simply fluff it with a fork before serving to restore the texture. For best results, avoid freezing longer than 48 hours as it may become too solid to scrape easily.

→ Why strain the mixture before freezing?

Straining removes the seeds and skins, ensuring a smooth, enjoyable texture. Black currants have relatively large seeds that would be unpleasant in the final dessert. Pressing the puree through a fine-mesh sieve extracts maximum juice and flavor while leaving behind the solids.

→ Can I reduce the amount of sugar?

You can slightly reduce the sugar, but keep in mind that sugar does more than sweeten—it lowers the freezing point, which helps create the proper granita texture. Too little sugar may result in a block of ice that's difficult to scrape. Black currants are naturally quite tart, so the specified amount balances the flavor well.

→ What's the purpose of adding lemon juice?

Lemon juice serves two purposes: it enhances the natural tartness and brightens the overall flavor profile. The acidity also helps balance the sweetness and intensifies the fruity notes. You can adjust the amount to suit your taste preferences.