Mulberry granita is one of the best things to enjoy in summer. Whether enjoyed plain or with whipped cream, it is always fresh and delicious. In Catanese bars, there are so many flavors that choosing becomes difficult… you want to try them all! I choose different flavors and combinations each time, but my favorite granita is always a mix of almond and mulberry with cream, obviously accompanied by the famous “brioche co’ tuppu” strictly warm. But let’s move on to the mulberry granita I made with the mulberries picked from my garden before the birds could eat them all. I wore my gardening clothes and a pair of gloves, as it’s absolutely impossible to pick mulberries without staining yourself. But I really enjoy working in the garden and in the end, I felt relaxed and satisfied, even if I looked like a serial killer because of the blood-red stains 😀
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- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 40 Minutes
- Portions: 700 g of granita
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Seasonality: Summer
Ingredients for Mulberry Granita
- 2 1/3 cups black mulberries
- 3/4 cup water
- 1/2 cup sugar
- 1/4 cup dextrose
- 2 tsp lemon juice
- 1/2 tsp carob seed flour
Tools
- Ice Cream Maker self-refrigerating
- Immersion Blender
- Scale precision
- Thermometer kitchen
Preparation MULBERRY GRANITA
Pour the sugar, dextrose, and carob seed flour into a bowl; mix everything and pour the obtained mixture into a saucepan.
Add the water and lemon juice, mix, and heat the mixture until it reaches a temperature of 185°F (a kitchen thermometer is of course needed).
At this point, remove from the heat and let cool. I pour the mixture into a cold stainless steel bowl from the fridge, let it cool for a few moments, and then complete the cooling in the fridge.
In the meantime, place the mulberries in a colander and wash them gently under running water, then let them drain well. Place them in a bowl and blend them until they become a puree.
Add the now cooled liquid mixture and blend everything with an immersion blender until a homogeneous mixture is obtained.
Cover the bowl with a lid or a sheet of plastic wrap, place it in the refrigerator, and let the mixture cool for at least 2 hours. You can also prepare it the night before and leave it in the fridge overnight.
At the appropriate time, place the mixture in the ice cream maker and let it churn for the required time (follow the instructions in your ice cream maker’s manual).
When the granita is ready, pour it into a container and store it in the freezer for about an hour before serving.
You can serve the mulberry granita plain or garnished with whipped cream (I would say it’s a good match). And don’t forget to accompany it with a delicious “brioche co’ tuppu, which you can buy at your trusted bar or you can make it yourself (read how to prepare Brioche col tuppo).
Notes
DEXTROSE replaces a part of the sugar and serves to prevent the formation of ice crystals. You can buy it at confectionery stores or online.
CAROB SEED FLOUR (not to be confused with regular carob flour) is a natural thickener and can be bought at confectionery stores, but it is often found in pharmacies and organic shops or online.
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