Archive for Thursday, August 7, 2008

Nutritious blueberries star of summer granita

Blueberry Granita

Blueberry Granita

August 7, 2008


Blueberry granita offers all the cool, summer refreshment of ice cream in a healthier, easier package. The regular stirring of the granita as it freezes is a great job for the kids.

3 1/2 cups blueberries

1/2 cup superfine sugar

3/4 cup water

1 teaspoon lemon zest

1 tablespoon lemon juice

Creme fraiche or unsweetened whipped cream, for serving

In a food processor, combine 2 1/2 cups of the blueberries with the sugar. Process until very smooth. Transfer the puree to a mesh strainer set over a medium bowl. Use a spoon to help press the juices out of the pulp. Discard the pulp. Mix in the water, lemon zest and juice. Transfer the mixture to a shallow nonreactive baking dish and place in the freezer. Every hour, use a fork to stir the mixture, crushing and scraping it as ice forms.

After about four hours, when the mixture is evenly frozen and icy, scrape again with a fork to fluff the crystals. Spoon the granita into chilled serving glasses, then top with remaining blueberries and creme fraiche.

Recipe from Jim Denevan's "Outstanding in the Field: A Farm to Table Cookbook," Clarkson Potter, 2008


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