Blackberry slush

Latin Recipe





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.

Ingredients Preparation Share




  1. 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.
  2. 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.
  3. To serve, divide granita evenly among serving glasses; top with whipped cream, if desired.


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