Ingredients

The following ingredients have 4 Servings
  • 1 pint 2 cups blueberries
  • 1 tablespoon lemon juice
  • ¾ cup water
  • 2 tablespoons honey, agave or sweetener of your choice

Instruction

  • Puree the blueberries in a blender until smooth. Strain through a fine mesh sieve, pushing down with a spatula or spoon to get all of the liquid out. Discard the solids. Stir the lemon juice, water and sweetener into the blueberry puree.
  • Pour the blueberry mixture into a shallow baking dish and place in the freezer. Remove the dish after 30 minutes and using a fork, scrape the mixture, breaking up any icy clumps. Return the dish to the freezer. Repeat the process every 30 minutes or so, scraping it with a fork, to create a light and fluffy texture. It should take about 2 hours total.
  • Scoop the granita into dessert bowls or glasses. Serve plain or with a dollop of coconut whipped cream (recipe below). Garnish with mint leaves.