Recipes

Recipe: Blueberry Ginger Granita

{"cameraPreset":7,"cameraType":"Wide","macroEnabled":false,"qualityMode":2,"deviceTilt":-0.065821268899671548,"customExposureMode":0,"extendedExposure":false,"whiteBalanceProgram":0,"cameraPosition":1,"shootingMode":0,"focusMode":0}

It is  time. Time to switch from yogurt and fruit, cold cereal (oh please) to the best hot weather breakfast or snack – granita. This one with blueberries and the zip of fresh grated ginger will make you feel so much better, I promise you. A fine Sicilian tradition usually associated with coffee, or pistachios, lemon or almonds, but this one is made with American blueberries. The others featured in this previous post are really good, but the blueberry ginger one by Nadia Roden in her book Granita Magic. is more than worth the minimal effort it takes to make it. If you have purchased the Blueberry Essence from France available at Simply Gourmand, add 1/4 teaspoon to your mix before freezing. 

 

Blueberry Granita
Serves 4
So, so good and so, so unusual. It makes hot and humid weather bearable
Print
Ingredients
  1. 3/4 cup (170gr) white granulated sugar (I use India Tree Caster Sugar)
  2. 2 tbs (10 1/2 gr)peeled and grated or finely chopped )fresh ginger
  3. 1 lb (454gr) blueberries
  4. 5 tbs (74ml) fresh lime juice
  5. 1 cup (237ml) water_
Instructions
  1. In a food processor, combine the sugar with the fresh ginger and puree to a paste
  2. Add the blueberries, lime juice, water and puree to a liquid
  3. Strain through a fine sieve, stirring and pressing with a spoon or rubber spoonula.
  4. Discard the solids, allow the mixture to cool in the firdge.
  5. Then process in your ice cream mixer or follow instructions for making in a tray in your freezer.
Adapted from Granita Magic
Adapted from Granita Magic
Kitchen Detail https://lacuisineus.com/

 

 

Hungry for More?
Subscribe to Kitchen Detail and get the newest post in your inbox, plus exclusive KD Reader discounts on must have products and services.
Share Us on Social Media:
Share
Published by
Nancy Pollard
3 years ago

Recent Posts

Recipe: Classic Crêpes For Breakfast

A Difference of Opinion There exists a cultural divide at our breakfast table - in…

5 hours ago

Food & Film: A Toast For The New Year

A Film For The JanFebs January - the inaugural month of that period a well…

1 week ago

Juicy Post: An Anglo-Italian Christmas Mashup

Christmas Cultural Differences This Christmas we had one foot in Italy and the other in…

2 weeks ago

Celebrations: My Holy Week – The Sequel

Peace, Quiet, Snacks Even though La Cuisine closed  in January of 2018, I still have…

4 weeks ago

Celebrations: Praise For Passito

Not On My Christmas List I had to make a confession recently to the RWM*…

1 month ago

Superior Sources: The Art Of Mantecatura

Spaghetti Without Meatballs Like many before me, I  have long been in love with these…

1 month ago