Mac Kitchen Notes — Winter 2007

Mendocino Wild Huckleberry Granita

Serves 4 to 6

Ingredients:

1 pound huckleberries* (fresh or frozen) or enough to yield two cups of

juice

1/2 cup sugar

1/2 cup syrah

juice of one-half lemon (Meyer, if possible)

Method:

Purée huckleberries in a food processor.  Put through a fine strainer,

pressing on berries to extract all liquid, to yield two cups.

Place syrah and sugar in a small saucepan; bring to boil.

Mix huckleberry juice, sugar/syrah mixture and lemon juice in a bowl.

Pour into a Pyrex or Corning ware wide dish or pie pan and place in freezer.

Scrape with a fork every two hours until frozen, approximately 4-6 hours.

It will scrape into a snowflake-like mixture.

Store granita in a plastic refrigerator container in the freezer.  Granita

will store well for approximately two weeks.

To Serve:

Rub a Martini or other decorative glass rim with a wedge of lemon and

Twirl in a little sugar on a plate.  Portion granita into the glasses and

Garnish with a lemon twist and fresh huckleberries.

*Blackberries may be substituted (you may have to adjust sugar, to taste)

If using frozen berries, defrost first.