For 40 people:
850 g of black mulberry pulp,
400 g of water,
600 g of sugar,
40 g of lemon juice,
2350 ml of water.
With an immersion mixer, blend the black mulberries with the first part of water and lemon juice.
Add the sugar and the second part of water.
Blend again with the mixer, until you get a homogeneous mixture.
At this point pour the mixture into a large and rather low container and transfer to the freezer.
Every half hour or so we mix the granita until the desired consistency is obtained.
We can also use an ice cream maker, in order to obtain a more creamy consistency.
(Santi Palazzolo)
