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Blueberry Ginger Granita

Meal: 87 cal Protein: 1 g Carbs: 25 g Fat: 0 g

We made Lemonade and Limeade the night before (LINK TO VIDEO), so we used that to ever so lightly sweeten our Granita but use whatever you have available in your kitchen for this highly flexible recipe.

87 cal Protein: 1g Carbs: 25g Fat: 0g

Ingredients

  • 3 C Blueberries
  • 1” Fresh Ginger chunked
  • ½ C Limeade or ¼ C Lemon Juice and ¼ C Simple Syrup

Directions

  1. Put all ingredients in food processor or blender and process until smooth.
  2. Run the mixture through a find mesh sieve to strain out any pulp.
  3. Pour clarified juice into a shallow pan (I use a metal cake pan) and place in freezer.
  4. Once frozen – takes about 4 hours (more if the pan is deep) – remove from freezer and run a fork over the top to shred the ice and produce a texture similar to a snow cone.
  5. Serve in a bowl and enjoy!
Sandy
To see video of this
and other recipes:
Blueberry Ginger Granita
  • Hurdle 12: Holidays & Parties
  • Hurdle 6: Sweeteners
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