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Photo: Ben Fink; Styling: Andrea Steinberg Photo by: Photo: Ben Fink; Styling: Andrea Steinberg

Blueberry Granita

All You AUGUST 2010

  • Yield: Serves 6
  • Prep time: 30 Minutes
  • Freeze: 4 Hours
  • Cost Per Serving:$.88


  • 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.

Nutritional Information

Amount per serving
  • Calories: 147
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Protein: 1g
  • Carbohydrate: 38g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Sodium: 27mg

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Blueberry Granita Recipe