Blues & 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
½ cup water
1/3 cup sugar
4 tsp meyer lemon juice
1 cup Bow Hill blueberry Juice, chilled
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.
Pour into a 9x9 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.
Products Featured in this Recipe
Mix it or Take a Shot. We cold press over 500 Organic Heirloom blueberries into each 16 oz glass bottle (double that for the 32 oz). Our pasteurized blueberry juice...