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For a refreshing treat that showcases the high-quality GOYA® Blackberry Fruit Pulp in all of its glory, we transform it into a granita. Similar to sorbet and Italian ice, granita is a semi-frozen dessert that has a coarse, icy texture and doesn’t require a special ice cream machine. To do, freeze the fruit mixture in a shallow dish, stirring often, to develop a light, crystalline consistency.
1 pkg. (14 oz.)
frozen GOYA® Blackberry Fruit Pulp, thawed
Whipped cream (for garnish)
In bowl, mix together blackberry fruit pulp, 1 cup water and sugar, stirring until sugar dissolves. Transfer fruit pulp mixture to shallow glass baking dish; cover.
Freeze, stirring with a fork every 30 minutes, scraping the edges of the plate and breaking up large clumps ice, until ice shards are light and fluffy and not frozen solid, about 3-5 hours.
To serve, divide granita evenly among serving glasses; top with whipped cream, if desired.
If you had to step out of the house and your granita froze solid, you can still transform it into a light, icy treat. Here’s how: Break frozen blackberry mixture into small pieces. Transfer ¼ fruit pieces to bowl of blender. Puree until the mixture becomes light and fluffy, 5 -10 seconds. Repeat with remaining pieces.
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