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.
Blueberry Granita
Start to finish: 41⁄2 hours (30 minutes active)
- 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 21⁄2 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 non-reactive 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 4 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.
Makes 4 to 6 servings.
Recipe from: "Outstanding in the Field: A Farm to Table Cookbook," by Jim Denevan (Clarkson Potter, 2008)
