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Blueberry Ginger Granita
(Published: )
Prep Time Cooking Time Servings
4 people
  • 2 tbsp chopped peeled fresh ginger
  • 1/2 cup superfine granulated sugar
  • 3/4 lb fresh blueberries, about 2 1/2 cups (thawed if frozen)
  • 3/4 cup water
  • 2 tsp fresh lime juice

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1. Finely grind ginger with sugar in a food processor. Add blueberries and purée until smooth. Force purée through a fine sieve into an 8- to 9-inch baking pan, pressing hard on solids (discard solids). Stir in water and lime juice.

2. Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, about 4 hours total. Scrape with a fork to lighten texture, crushing any lumps.

Serve immediately or freeze, covered, up to 3 days - re-scrape to lighten texture again if necessary.

Suitable for these diets:

Vegetarian Gluten Free Vegan

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