Blueberry Ginger Granita

From the kitchen of Carly

Blueberries and fresh ginger freeze into a bright, spoonable granita that lands somewhere between sorbet and shaved ice. The ginger gives it backbone while lime keeps everything sharp. Fork it straight from the freezer for a palate cleanser that actually tastes like something.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 tablespoons chopped peeled fresh ginger
  • 11/2 cup superfine granulated sugar
  • 13/4 pounds blueberries (2 1/2 cups), thawed if frozen
  • 13/4 cup water
  • 12 teaspoons fresh lime juice

Instructions

  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.

  3. Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).