Blueberry Ginger Granita

1. 1

   Finely grind ginger with sugar in a food processor.

2. 2

   Add blueberries and puree until smooth.

3. 3

   Force puree through a fine sieve into an 8- to 9-inch baking pan, pressing hard on solids (discard solids).

4. 4

   Stir in water and lime juice.

5. 5

   Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, about 4 hours total.

6. 6

   Scrape with a fork to lighten texture, crushing any lumps.

7. 7

   Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).

* Per serving · 4 servings · Values may vary.

No additional tips available.