The more frequently you stir granita, the slushier it will be. The less you stir it, the icier it will be. You can use raspberries, blackberries, or any other delicate fresh berries instead of the blueberries in the compote. Make both the granita and the compote up to a day ahead.
2 quarts fresh blueberries (about 1 1/2 pounds)
1 1/2 cups water, divided
3/4 cup sugar
3 tablespoons lemon juice
2 cups quartered small strawberries, divided
1/2 cup water
1/3 cup sugar
1 (2-inch) piece lemon rind (removed with vegetable peeler)
3/4 cup fresh blueberries
1 teaspoon lemon juice
How to Make It
To prepare granita, place blueberries in a food processor or blender; process until smooth. With food processor still on, slowly pour 1 cup water through food chute; process until well blended. Strain blueberry mixture through a fine sieve into a bowl; discard solids.
Combine 1/2 cup water and 3/4 cup sugar in a small saucepan over high heat, stirring until sugar dissolves. Stir sugar mixture and 3 tablespoons juice into blueberry mixture. Pour mixture into a 13 x 9-inch glass baking dish; let cool to room temperature. Freeze 1 1/2 to 2 hours or until ice crystals begin to form. Remove mixture from freezer; stir well with a fork. Return dish to freezer; freeze 2 hours, stirring every 30 minutes or until slushy. Cover and freeze 1 hour.
To prepare compote, place 1 cup strawberries in a food processor or blender; process until smooth. Strain strawberry mixture through a fine sieve into a bowl; discard solids.
Combine 1/2 cup water, 1/3 cup sugar, and rind in a medium saucepan over medium-high heat; bring to a boil. Cook 1 minute; remove from heat. Discard rind. Add puréed strawberries, quartered strawberries, blueberries, and 1 teaspoon juice to pan; stir gently to combine. Let cool to room temperature. Cover and chill. Spoon compote into each of 8 bowls; top with granita.