A wonderfully fruity, no-cook granita recipe. Blueberries and sugar are pureed together until smooth, then mixed with water and lemon juice, before being frozen and stirred at regular intervals.
7 people made this
100g caster sugar
1 tablespoon fresh lemon juice
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Method Prep:15min › Extra time:4hr freezing › Ready in:4hr15min
Blend the blueberries and sugar in a food processor until smooth; strain through a fine-mesh sieve, pressing with a wooden spoon to separate the blueberry puree from any chunks of skin or seeds.
Stir the 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.