Blueberry Ginger Granita

Adam Hausmann

Granita is similar to sorbet, a semi-frozen dessert made from sugar, water and berries that originates from Sicily. This recipe came to us from Adam of Adam's Berry Farm and is a knock-out dessert for a hot summer night when blueberries are in season

Prep Time

30 minutes

Cook Time

30 minutes

Yield

4 Servings

Ingredients

2 tablespoons ginger, fresh (peeled)
1⁄2 cup sugar
3 cups blueberries
3⁄4 cup red wine
3 teaspoons lime juice

Instructions

Finely grind the 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 the solids (discard solids). Stir in the water and lime juice.

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.

Serve immediately or freeze, covered, up to 3 days. You might need to re-scrape to lighten texture again.