Blueberry Granita

Blueberry Granita
Alexandra Grablewski
  • Yield: servings


2 1/2cups fresh blueberries
1/2cup sugar
3/4cup water
1teaspoon finely grated lemon rind
1tablespoon lemon juice


  1. Combine blueberries and sugar in a food processor and blend until smooth. Strain through a sieve, stirring with a spoon to extract the pulp and juice. Discard seeds. Add water and lemon rind and juice to blueberry puree. Pour mixture into a shallow dish or pie plate. Place in freezer and freeze 8 hours or overnight. Scrape with a fork until mixture is like shaved ice. Serves 4.

Recipe adapted with permission from Outstanding in the Field: A Farm to Table Cookbook, by Jim Denevan with Marah Stets. Copyright © 2008 by Jim Denevan. Food photography copyright © 2008 by Alexandra Grablewski. Published by Clarkson Potter, a division of Random House, Inc.