Blueberry Ginger Granita


SourceAdam Hausmann
Prep time30 minutes
Cooking time30 minutes
Total time1 hour


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


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


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.