Make it. Eat it. Love it.
“Here we go round the mulberry bush, the mulberry bush, the mulberry bush. Here we go round the mulberry bush, so early in the morning.”
The same woman in full arab garb, in the Old City of Jerusalem who sold me and Katherine fresh chickpeas, smiled widely as she answered our question. “Tutim chadash” (new strawberry) she said holding up a basket of a whitish green berry that looked like a bug. She offered one to try. They had a mild taste, sweet, juicy and fresh. However, they in no way resembled anything like a strawberry. We later found out this is because these little mystery berries were in fact tut-lavan or white strawberry tree as the Israeli’s call them and white mulberries as the rest of the world would call them. Without asking, the woman put a kilo into a bag handed it to us and said “sheva ve’chetzi” (7 1/2). We paid and went on our way excited about our wonderful finds.
Now the question stood, what do we do with white mulberries? We could just eat them plain but a pound of mulberries each is a lot to eat in a short period of time being that these little guys don’t last very long. Every recipe idea I found online was either a jam or a pie. Katherine added them to her sour cherry pie already and so knowing I would probably be eating some of that, I wanted to go a different direction.
I have had champagne on my mind. I’m not sure why. Maybe it’s mine and my husbands upcoming 1 year wedding anniversary, the array of June birthdays coming, the beautiful warm mornings that beckon for a mimosa or perhaps the celebration of my husband finishing his first year of medical school. Whatever the case, I have been yearning for that bubbly goodness. Then it hit me. Champagne and white mulberry granita. I have been seeing granita all over the blogosphere lately and was meaning to make some with a watermelon I have had sitting around, but champagne and white mulberry sounded soooo much better then watermelon.
This granita was so simple to make and the outcome was just as perfect as I had hoped. Perfect for your adult summer get togethers or for a special celebration or in my case a wonderful late afternoon treat!
1 cup water
1 cup sugar
2 cups white mulberries
1 bottle champagne
In a pot over medium heat combine water and sugar and simmer until sugar is disolved.
Set aside and allow to cool.
In a blender combine mulberries and sugar water.
Puree until mulberries are broken down.
In a large mixing bowl combine, mulberry mixture and champagne. Stir to combine.
Pour mixture into a loaf pan and put in freezer.
After 35 minutes take mixture from freezer and mix, making sure to scrape the ice forming on the edges into the mixture.
Keep repeating this every half hour for 2 hours.
After 2 hours, let mixture freeze for another 2 hours.
Fluff mixture with a fork and serve.