Blueberry Granite'

1. 1

   BLUEBERRY PUREE.

2. 2

   In a medium sized saucepan, combine blueberries, lemon zest and 1 cup water.

3. 3

   Over high heat, bring to a boil.

4. 4

   Reduce heat and simmer until blueberries are very soft.

5. 5

   Set a fine strainer over bowl.

6. 6

   Strain mixture, pressing with the back of a large spoon.

7. 7

   Stir lemon juice into puree and chill.

8. 8

   SUGAR SYRUP.

9. 9

   In a saucepan, combine sugar and 1 cup water and bring to a boil over high heat.

10. 10

    Reduce heat and simmer until sugar dissolves.

11. 11

    (2 to 3 minutes).

12. 12

    Transfer to a bowl and chill.

13. 13

    ONCE CHILLED.

14. 14

    Stir sugar syrup into blueberry puree.

15. 15

    Pour mixture into a shallow pan.

16. 16

    Freeze blueberry mixture until ice crystals form around edges of pan ( about 45 to 60 minutes).

17. 17

    Using a fork, scrape the ice crystals from the edges and stir into mixture.

18. 18

    Freeze mixture until fully frozen (about 1 to 1-1/2 hours, stirring several times).

19. 19

    This is very pretty served in small fancy glasses and garnishished with crisp cookies (like a lemon wafer) and more fresh blueberries if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.