Sweet Granita With Blackberries, Toasted Almonds, And Mint

• Pinch of kosher salt
• 1/2 cup plus 2 teaspoons sugar
• 1 teaspoon rose water (optional)
• 6 ounces blackberries (about 1 1/2 cups)
• 1/3 cup fresh lime juice
• 1/4 cup sliced almonds
• 1/4 cup torn mint leaves

1. Bring salt, 1/2 cup sugar, and 2 cups water to a boil in a small saucepan, stirring to dissolve salt and sugar. Let syrup cool. Stir in rose water, if using, and pour mixture into a 13x9x2" baking pan, preferably metal.
2. Freeze mixture until edges begin to set, 25-30 minutes. Using a fork, scrape to break up any frozen parts, then continue to freeze, scraping and breaking up mixture every 20-30 minutes, until it resembles fluffy shaved ice, 2-3 hours.
3. Toss blackberries, lime juice, and remaining 2 tsp. sugar in a medium bowl. Let sit at room temperature, tossing occasionally, until berries soften slightly, 10-15 minutes.
4. Meanwhile, preheat oven to 350u0b0F. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes; let cool.
5. Scoop granita into bowls, dividing evenly, and top with blackberries and some of their juices, toasted almonds, and mint leaves.
6. Granita can be made 3 days ahead. Cover and keep frozen. Scrape to break up and fluff before serving.

kosher salt, sugar, water, blackberries, lime juice, almonds, mint

Taken from www.epicurious.com/recipes/food/views/sweet-granita-with-blackberries-toasted-almonds-and-mint (may not work)