Blueberry Granita

by Sep 3, 2016


Start this granita three hours before you want to serve dessert or make it a day in advance.  The texture is best on day one, but the ice crystals remain distinct and fluffy for a day or two.


Making the fruit juice is easy, but you do have to be committed for the freezing process; you’re going to be scraping the ice with a fork every 30 minutes for 2 – 3 hours.  But trust me, all this tending is worth it.  (Simple syrup is easy too – equal parts sugar and water, simmer until sugar dissolves. Here’s a recipe, leave out the hot peppers if you want a plain syrup.)



This photo was taken at the first 30 minute scraping.



Blueberry Granita

Yield: 4 small servings, about 1/2 cup each


  • one 10 ounce bag frozen blueberries (or 2 cups fresh blueberries)
  • approximately 2 cups water
  • 1/2 cup simple syrup
  • juice from 1 lime


  1. Put the blueberries and 1 cup water in a blender and whirr a minute to liquify. Pour juice through a fine strainer into a 4 cup glass measuring cup or bowl. This should yield about 10 ounces of juice.
  2. Add the lime juice and simple syrup to the blueberry juice and stir to combine. Add water to bring the liquid total to 2 1/2 cups.
  3. Pour into a glass pyrex dish 8x8 and set in the freezer. Every 30 minutes for the next 2 - 3 hours, scrape the mixture with a fork to create fluffy ice crystals. Redistribute the ice in an even layer, and return the pan to freezer. The granita is done when it is slightly slushy but frozen, with distinct crystals of ice. Will keep 1 - 2 days in freezer.


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