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Blueberry Granita with Coconut Whipped Cream

Blueberry Granita

The Foodie Physician
Featuring fresh, nutrient-packed blueberries, this grown up slushy is a great way to beat the heat this summer!
5 from 2 votes
Prep Time 10 mins
Total Time 10 mins
Course Dessert, Snack
Cuisine American, Italian
Servings 4
Calories 100 kcal


Blueberry Granita:

  • 1 pint 2 cups blueberries
  • 1 tablespoon lemon juice
  • ¾ cup water
  • 2 tablespoons honey, agave or sweetener of your choice

Optional Garnish: Mint leaves


    • Puree the blueberries in a blender until smooth. Strain through a fine mesh sieve, pushing down with a spatula or spoon to get all of the liquid out. Discard the solids. Stir the lemon juice, water and sweetener into the blueberry puree.
    • Pour the blueberry mixture into a shallow baking dish and place in the freezer. Remove the dish after 30 minutes and using a fork, scrape the mixture, breaking up any icy clumps. Return the dish to the freezer. Repeat the process every 30 minutes or so, scraping it with a fork, to create a light and fluffy texture. It should take about 2 hours total.
    • Scoop the granita into dessert bowls or glasses. Serve plain or with a dollop of coconut whipped cream (recipe below). Garnish with mint leaves.


    Calories: 100kcal | Carbohydrates: 26g | Sodium: 3mg | Potassium: 91mg | Fiber: 2g | Sugar: 20g | Vitamin A: 65IU | Vitamin C: 13mg | Calcium: 7mg | Iron: 0.3mg
    Keyword blueberry, granita
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