Blueberry Lemonade Granita

1. 1

   Grate 1 teaspoon of lemon peel and squeeze 1/4 cup lemon juice.

2. 2

   In a saucepan heat sugar, lemon peel and 1 1/2 cups water until boiling over high heat, stirring consistently to dissolve sugar. Remove the saucepan from the heat; stir in blueberries. Cool the blueberry sugar syrup to room temperature.

3. 3

   In a food processor with knife blade attached, blend the blueberry syrup mixture until pureed. Press puree through a sieve into bowl if there seem to be large pieces. Stir in the lemon juice and remaining 1 1/2 cups water. Pour evenly into a 13- by 9-inch metal baking pan.

4. 4

   Cover and freeze mixture for approximately 1 1/2 hours or until frozen around the edges. With a fork, scrape the ice, mixing it from the edge into the center. Repeat the process about every 30 minutes or until the mixture turns into ice shards, approximately 1 1/2 hours.

5. 5

   Serve the granita right away, spooning shards into chilled dessert dishes or wine goblets.

6. 6

   You can also cover and freeze for up to 1 month.

7. 7

   To serve, let stand about 5 minutes at room temperature to soften slightly ... unless it is 115u00b0F outside.

* Per serving · 4 servings · Values may vary.

No additional tips available.