Blueberry & Meyer Lemon Granita
On a hot summer day, nothing beats the frozen crunch of blueberry juice and lemon. After all, granita is the grown-up version of the snow cone. With its Sicilian roots, granita hosts larger ice crystals than sorbet or gelato; the result of turning the mixture by hand, not machine.
Yield: 2 cups | Prep: 10 minutes | Freeze: 4 hours
1/2 cup water
1/3 cup sugar
4 teaspoons lemon juice
1 cup Organic Heirloom Blueberry Juice, chilled
(if making kombucha version, use 1/2 cup chilled kombucha and 1/2 cup blueberry juice)
In a small saucepan, heat the water, sugar and lemon zest until the sugar has dissolved. Pull from heat and add the lemon and blueberry juice (and kombucha if applicable).
Pour into a 9” x 9” baking dish or similar. Place in freezer. On the hour, for the next 4 hours, scrape and turn the granita with a fork. Serve in small cups or bowls topped with blueberries and edible flowers (optional).
Photo by Catherine Abegg of Seattle, Washington
Products Featured in this Recipe
The pure juice from a blend of Rubel and Jersey blueberries harvested from bushes planted in 1947; a distilled essence of the true blueberry. Served by four James Beard Award winning chefs...
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