Blackberry kala khatta granita
This Indian refreshment is normally made with tannic Indian java plums, which, like blackberries, have an otherworldly flavour. It’s perfect for scraping into martini glasses to end a relaxed lunch in the garden.
- Prepare15 mins
- Cook5 mins
- Total time20 mins
- ½ tsp cumin seeds
- 1 tsp chaat masala
- Pinch red chilli powder
- 450g blackberries
- 50g caster sugar
- 1 tbsp lemon juice
- ½ tsp pink Himalayan salt (or sea salt flakes)
In a small pan, toast the cumin seeds over a medium heat for about 1 minute until fragrant. Use a pestle and mortar to crush to a fine powder. Return the pan to the heat and toast the chaat masala and chilli powder until fragrant, then combine with the crushed cumin; set aside.
Put the blackberries, sugar, lemon juice and 150ml water in a blender and whizz until smooth. Pass through a sieve, then add the salt and toasted spices and mix well.
Pour into a container and freeze for 1 hour. Scrape with a fork to break up the frozen areas. Continue stirring and scraping occasionally with a fork over the next 4 hours until you have fluffy crystals.
Save on energy costs and time by making a double batch – you'll be congratulating yourself on sunny days all summer long.
Typical values per serving when made using specific products in recipe