Summer berry nieve
A nieve is Mexican for granita and is simply a frozen blend of fruit, sugar and sunshine. It is so easy to make and a wonderfully refreshing end to a summer lunch or dinner. I like to drizzle mine with a really good quality tequila if I am in Mexico (make sure it is made from 100% agave), or a good grappa or eau de vie if I am in Europe. Totally, utterly delicious!
Preparation time: 25 mins
Freezing time: Approximately 2-3 hours
150g blackberries (or any mix of berries that make up the same weight)
200g caster sugar
juice of 1 lime
1 tbsp cassis
In a small, heavy bottomed sauce pan gently heat 150g sugar and 150ml water. When the sugar has dissolved, boil for a couple of minutes. Remove from the heat and set aside.
In a food processer, purée the summer berries with the remaining sugar. Pass the puréed fruit through a sieve for a smoother mixture. Add the sugar syrup to the puree, with the cassis and lime juice.
Pour the mixture into a shallow freezer proof container or tray and freeze for about an hour or until partially frozen. Then remove the nieve from the freezer and with a fork scrape and break up any ice crystals that are forming. Return to the freezer and leave for another hour. Repeat the process until you have a slightly, crunchy sorbet.
Serve the nieve in small glasses, drizzled with a little tequila or grappa and with little biscuits on the side.