Blueberry Ginger Granita

Serves: 5

Magnus Pfeffer

1 January 1970

Based on User reviews:

54

Spice

28

Sweetness

56

Sourness

51

mins

Prep time (avg)

6.7

Difficulty

Ingredients:

2 tbsps

Ginger (chopped peeled fresh)

1 cup

Fine Granulated Sugar

1360 g

Blueberry (2 1/2 cups)

3 cup

Water

2 tsps

Lime Juice (fresh)

Directions:

1

Finely grind ginger with sugar in a food processor

2

Add blueberries and purée until smooth

3

Force purée through a fine sieve into an 8- to 9-inch baking pan, pressing hard on solids (discard solids)

4

Stir in water and lime juice

5

Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, about 4 hours total

6

Scrape with a fork to lighten texture, crushing any lumps

7

Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary)

8

Finely grind ginger with sugar in a food processor

9

Add blueberries and purée until smooth

10

Force purée through a fine sieve into an 8- to 9-inch baking pan, pressing hard on solids (discard solids)

11

Stir in water and lime juice

12

Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, about 4 hours total

13

Scrape with a fork to lighten texture, crushing any lumps

14

Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary)