Blueberry Basil Granita Recipes

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BLUEBERRY GRANITA



Blueberry Granita image

A cool and refreshing treat. The more frequently you stir granita, the slushier it will be. The less you stir, the icier it will be. Use Splenda® if you prefer.

Provided by Barb

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 4h15m

Yield 4

Number Of Ingredients 4

2 ½ cups blueberries
½ cup white sugar
¾ cup water
1 tablespoon fresh lemon juice

Steps:

  • Blend the blueberries and sugar in a food processor until smooth; strain through a fine-mesh strainer, pressing with a wooden spoon to separate the blueberry puree from any chunks of skin or seeds.
  • Stir the strained blueberry puree, water, and lemon juice together in a shallow glass baking dish or tray. Place the dish in the freezer; scrape and stir the blueberry mixture with a fork once an hour until evenly frozen and icy, about 4 hours. Scrape to fluff and lighten the ice crystals; spoon into chilled glasses to serve.

Nutrition Facts : Calories 149.3 calories, Carbohydrate 38.5 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, Sodium 2.3 mg, Sugar 34.1 g

BLUEBERRY GRANITA



Blueberry Granita image

Provided by Valerie Bertinelli

Categories     dessert

Time 4h10m

Yield 4 to 6 servings

Number Of Ingredients 5

1 pound frozen blueberries, thawed
1/2 cup sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
Small fresh mint or basil leaves, for garnish

Steps:

  • Combine the blueberries, sugar, lemon juice, vanilla and 3/4 cup water in a blender and blend until smooth. Pour the liquid through a fine-mesh sieve into a 9-inch square glass baking dish, pressing hard on the solids with a spatula before discarding. Freeze the mixture, stirring and crushing up clumps of ice with a fork every hour, until it is frozen, but slushy, about 4 hours total. Spoon into glasses and garnish with the mint or basil leaves.

3-INGREDIENT BLUEBERRY CHAMPAGNE GRANITA



3-Ingredient Blueberry Champagne Granita image

Save your fresh berries for eating out of hand: Frozen blueberries have a more intense color and concentrated flavor then fresh ones, so your granita will be deep violet and sweet.

Provided by Dawn Perry

Categories     3-Ingredient Recipes     Dessert     Frozen Dessert     Blueberry     Champagne     Sparkling Wine

Yield Serves 8-10

Number Of Ingredients 3

1 cup sugar
1 (10-ounce) bag frozen blueberries
1 (750-ml) bottle sparkling wine

Steps:

  • Bring sugar, 1 cup blueberries, and 1 cup water to a boil in a small saucepan; cook, stirring, until sugar dissolves, about 5 minutes. Transfer blueberry syrup to a medium bowl set inside an ice bath and let cool.
  • Purée syrup and remaining blueberries in a food processor until smooth. Strain mixture through a fine-mesh sieve into a 13x9" (or other 3-qt.) freezer-safe baking dish, pressing on solids to extract as much juice as possible; discard solids.
  • Pour sparkling wine into baking dish and stir to combine. Freeze mixture until just beginning to crystallize, about 2 hours. Scrape with a fork, then continue to freeze, scraping every hour, until texture is similar to shaved ice, 3-4 hours more. Cover with plastic wrap and keep frozen until ready to serve.
  • Do Ahead
  • Granita can be made 5 days ahead; keep frozen.

BLUEBERRY BASIL GRANITA



Blueberry Basil Granita image

Provided by Jennifer Iserloh

Categories     Non-Alcoholic     Food Processor     Dessert     Low Fat     Kid-Friendly     Quick & Easy     Backyard BBQ     Blueberry     Basil     Summer     Healthy     Honey     Self     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 7

1 pint blueberries
1/2 cup water
8 basil leaves
Juice of 1 lime
4 teaspoons honey
1/4 teaspoon salt
4 sprigs of fresh basil

Steps:

  • Blend blueberries, water, basil, lime juice, honey and salt in a food processor or blender until smooth. Place in an airtight container and freeze until slushy, at least 2 1/2 hours. Divide among 4 glasses and serve with a sprig of fresh basil.

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