Blueberry Ginger Granita Recipes
BLUEBERRY GRANITA
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
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
Provided by Valerie Bertinelli
Categories dessert
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 5
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
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
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
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
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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BLUEBERRY GRANITA - MANGIA BEDDA
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- Combine all ingredients in a medium-sized sauce pan and stir together. Bring the mixture to a boil, then lower to a simmer and cook, stirring occasionally, for about 10 minutes. The mixture will have thickened slightly and the blueberries will be very soft.
- Carefully transfer to a blender or food processor and purée. Strain the mixture using a fine mesh sieve over a bowl, discard the solids.
- Allow the blueberry mixture to cool slightly then pour into a glass or metal bowl, cover and place in the freezer.
- Every hour to hour and a half, scrape the ice crystals that form with the tines of a fork. Continue to do so, every hour or so, until the granita is completely frozen, about 5 hours.
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