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Prep Time: 5 Hours
Yields: 6 Servings
A Granita, or Italian Ice, is a frozen blend of fruit, flavorings and spices.  This recipe calls for a sweet lemon cream topping that will satisfy your Louisiana sweet tooth.

Ingredients for Granita:
4 cups blackberries
½ cup granulated sugar
1 tbsp fresh lemon juice
pinch Kosher salt
1 cup water
1 tbsp crème de cassis (optional)
1⅓ cups blackberries, halved crosswise
Lemon Cream (see recipe)

Method for Granita:
In a blender, purée blackberries, sugar, lemon juice, salt, water and crème de cassis, until smooth and well blended. Using a fine-mesh sieve, strain berry mixture into a 13” x 9” x 2” metal baking pan, lightly pressing on solids. Place pan in freezer 30 minutes. Using a fork, scrape frozen portions of mixture to break up into ice shavings. Repeat freezing and scraping every 20–30 minutes 2–4 hours until mixture is completely frozen and resembles fluffy, shaved ice. Cover with plastic wrap and keep frozen. When ready to serve, spoon Granita into individual serving dishes and top with black berries and lemon cream.

Ingredients for Lemon Cream:
1 tpsp fresh lemon juice
¼ cup heavy whipping cream
½ cup mascarpone
2 tbsp granulated sugar
⅛ tsp vanilla extract
½ tsp finely grated lemon zest

Method for Lemon Cream:
Before serving, in a medium-sized bowl, whisk lemon juice, cream, mascarpone, sugar, vanilla and lemon zest until soft peaks form.   


























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