Blueberry Granita
Featuring fresh, nutrient-packed blueberries, this grown up slushy is a great way to beat the heat this summer!
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Dessert, Snack
Cuisine: American, Italian
Servings: 4
Calories: 100kcal
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 | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 3mg | Potassium: 91mg | Fiber: 2g | Sugar: 20g | Vitamin A: 65IU | Vitamin C: 13mg | Calcium: 7mg | Iron: 0.3mg