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

INGREDIENTS

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)

DIRECTIONS

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