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Blueberry Granita

Photo: Ben Fink; Styling: Andrea Steinberg
Prep time 30 mins
Freeze time 4 hrs
Yield Serves 6


  • 2/3 cup sugar
  • 1 2-inch piece fresh ginger, peeled and chopped
  • 3 cups blueberries
  • 3 tablespoons lemon juice
  • Pinch of salt

Nutrition Information

  • calories 147
  • fat 0.0 g
  • satfat 0.0 g
  • protein 1 g
  • carbohydrate 38 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • sodium 27 mg

How to Make It

  1. In a saucepan, combine sugar, ginger and 2 1/2 cups water. Cook over medium heat, stirring, until mixture begins to boil and sugar dissolves, 5 to 7 minutes. Remove from heat and let cool completely. Strain mixture through a fine-mesh sieve placed over a bowl, reserving syrup and discarding solids.

  2. Place blueberries, lemon juice, salt and ginger syrup in a blender and blend until smooth.

  3. Pour mixture into a 9-by-13-inch baking pan (preferably metal). Freeze for 4 hours, stirring every hour with a fork to scrape up and incorporate ice crystals. To serve, spoon into bowls and top with whipped cream and mint leaves, if desired.