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.