Blueberry Ginger Granita
Recipe information
Total Time
4 1/4 hours
Yield
Makes about 4 cups or 4 servings
Ingredients
2 tablespoons chopped peeled fresh ginger
1/2 cup superfine granulated sugar
3/4 pounds blueberries (2 1/2 cups), thawed if frozen
3/4 cup water
2 teaspoons fresh lime juice
Preparation
Step 1
Finely grind ginger with sugar in a food processor. Add blueberries and purée until smooth. Force purée through a fine sieve into an 8- to 9-inch baking pan, pressing hard on solids (discard solids). Stir in water and lime juice.
Step 2
Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, about 4 hours total. Scrape with a fork to lighten texture, crushing any lumps.
Step 3
Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).
