Blueberry Granita

Blueberry Granita
Alexandra Grablewski
  • Yield: servings


2 1/2cups fresh blueberries
1/2cup sugar
3/4cup water
1teaspoon finely grated lemon rind
1tablespoon lemon juice


  1. Combine blueberries and sugar in a food processor and blend until smooth. Strain through a sieve, stirring with a spoon to extract the pulp and juice. Discard seeds. Add water and lemon rind and juice to blueberry puree. Pour mixture into a shallow dish or pie plate. Place in freezer and freeze 8 hours or overnight. Scrape with a fork until mixture is like shaved ice. Serves 4.

Recipe adapted with permission from Outstanding in the Field: A Farm to Table Cookbook, by Jim Denevan with Marah Stets. Copyright © 2008 by Jim Denevan. Food photography copyright © 2008 by Alexandra Grablewski. Published by Clarkson Potter, a division of Random House, Inc.

  • Blueberry Recipes for All Summer Long

    […] Almost too stunning to be so simple to make, this vibrantly hued granita is the perfect treat for hot summer days. Combine five ingredients (all of which are staples in our kitchens), then freeze and scrape the frozen mixture. Shaved ice has never looked so good. Get the recipe here. […]

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