Blueberry Granita with Lemon Zest
Inspired by techniques from America's Test Kitchen.
A refreshing violet ice treat made with fresh blueberries and bright citrus notes for a crisp finish.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- blender
- fine sieve
- 33 x 23 cm glass dish
- fork
- chilled glasses
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 77 kcal |
| Protein | 0.4 g |
| Carbohydrate | 20 g |
| of which sugars | 17 g |
| of which free sugars | 11.4 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 1.4 g |
| Salt | 0.04 g |
Protein per 100 kcal
0.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Granita
- 450 g fresh or thawed frozen blueberries
- 180 ml water
- 90 g caster sugar
- 60 ml lemon juice
- 1 tsp finely grated lemon zest
- 0.5 g fine sea salt or table salt a pinch
- 1
Blend. Place 450 g blueberries, 180 ml water, 90 g caster sugar, 60 ml lemon juice and a pinch of fine salt in the blender. Process on high speed until the mixture is very smooth.
- 2
Strain. Sieve the purée straight into a 33 x 23 cm glass dish. Press down on the skins to get all the juice through, then stir in 1 tsp lemon zest.
- 3
First freeze. Place the dish uncovered in the freezer for about 1 h until the edges begin to set.
- 4
Scrape. Use a fork to scrape the frozen edges and stir them into the centre of the dish.
- 5
Repeat. Continue to scrape and stir the mixture every 30-60 min for 2-3 h to create icy crystals.
- 6
Serve. Fork the deep violet ice once more to fluff it up. Spoon the granita into chilled glasses and serve immediately.
Storage
Keep the granita covered in the freezer for up to 1 week and use a fork to break up the crystals before serving.
