experiencelifemag.com Print › | Back › Blueberry Granita Serves four to six April 2009 3 1/2 cups fresh blueberries 1/2 cup superfine sugar 1 tsp. grated lemon zest 1 tbs. fresh lemon juice Crème fraîche or unsweetened whip cream, for serving Combine 2 1/2 cups of the blueberries and the sugar in a food processor and blend until very smooth. Strain the puree through a fine mesh strainer, using a wooden spoon to help press out all the juice. Discard any remaining solids. Add 3/4 cup water, the lemon zest and juice to the blueberry purée. Pour the mixture into a shallow nonreactive pie plate, baking dish or tray. Place the dish in the freezer and stir every hour with a fork, crushing and scraping the ice forms. When the mixture is evenly frozen and icy, after about four hours, scrape once again to fluff and lighten the crystals. Spoon the granita into chilled glasses and top with remaining 1 cup fresh blueberries and a dollop of crème fraîche. Serve immediately. Recipe excerpted from Outstanding in the Field: A Farm to Table Cookbook by Jim Denevan (Clarkson Potter, 2008).

Blueberry Granita

Serves four to six

• 3 1/2 cups fresh blueberries
• 1/2 cup superfine sugar
• 1 tsp. grated lemon zest
• 1 tbs. fresh lemon juice
• Crème fraîche or unsweetened whip cream, for serving

Combine 2 1/2 cups of the blueberries and the sugar in a food processor and blend until very smooth. Strain the puree through a fine mesh strainer, using a wooden spoon to help press out all the juice. Discard any remaining solids.

Add 3/4 cup water, the lemon zest and juice to the blueberry purée. Pour the mixture into a shallow nonreactive pie plate, baking dish or tray. Place the dish in the freezer and stir every hour with a fork, crushing and scraping the ice forms. When the mixture is evenly frozen and icy, after about four hours, scrape once again to fluff and lighten the crystals.

Spoon the granita into chilled glasses and top with remaining 1 cup fresh blueberries and a dollop of crème fraîche. Serve immediately.

Recipe excerpted from Outstanding in the Field: A Farm to Table Cookbook by Jim Denevan (Clarkson Potter, 2008).

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