Sweet Granita With Blackberries, Toasted Almonds, and Mint

Preparation

1. Step 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.

   Step 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.

   Step 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.

   Step 4

   Meanwhile, preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes; let cool.

   Step 5

   Scoop granita into bowls, dividing evenly, and top with blackberries and some of their juices, toasted almonds, and mint leaves.

2. Do Ahead

   Step 6

   Granita can be made 3 days ahead. Cover and keep frozen. Scrape to break up and fluff before serving.