Blackberry Granita

• 4 cups blackberries (about 18 ounces)
• 1/2 cup sugar
• 1 tablespoon creme de cassis (black-currant liqueur; optional)
• 1 tablespoon fresh lemon juice
• Pinch of kosher salt
• 1/2 cup mascarpone
• 1/4 cup heavy cream
• 2 tablespoons sugar
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon vanilla extract
• 1/2 teaspoon finely grated lemon zest plus more for garnish
• 1 1/3 cups blackberries (about 6 ounces), cut in half crosswise

1. Puree blackberries, sugar, creme de cassis, if using, lemon juice, salt, and 1 cup water in a blender until smooth. Strain puree through a fine-mesh sieve into a 13x9x2" baking pan, pressing on solids.
2. Freeze mixture until edges begin to set, about 30 minutes. Using a fork, scrape to break up frozen portions. Freeze, scraping and breaking up mixture every 20-30 minutes, until mixture resembles fluffy shaved ice, 2-4 hours.
3. DO AHEAD:
4. Just before serving, whisk mascarpone, cream, sugar, lemon juice, vanilla, and 1/2 teaspoon lemon zest in a medium bowl until soft peaks form.
5. Serve granita topped with lemon cream, halved blackberries, and more lemon zest.

blackberries, sugar, crueme de cassis, lemon juice, kosher salt, mascarpone, heavy cream, sugar, lemon juice, vanilla, lemon zest, blackberries

Taken from www.epicurious.com/recipes/food/views/blackberry-granita-51175050 (may not work)