Blueberry Granita

Blueberry Granita Recipe
Photo: Ben Fink; Styling: Andrea Steinberg

Recipe Time

Prep: 30 Minutes
Freeze: 4 Hours

Nutritional 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


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


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.

August 2010
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