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
4 years ago

Recent Posts

Food For Thought: Unraveling School Lunches Part 1

School Lunch From Yesteryear We were having an Italian- English-American family discussion on differences in…

16 hours ago

Bonus Recipe: A Worthwhile Chocolate Cookie

Reading And Recipes How many cooking blogs do you follow regularly? And more to the…

1 week ago

Food For Thought: The Bad Seed

Misinformation Weather William Shakespeare penned his famous play Richard III  (who, by the way got…

2 weeks ago

Juicy Post: An Unsual Restaurant Report

The Backstory In July, the Resident Wine Maniac was diagnosed with a cancerous tumor on…

4 weeks ago

Italy Insider: Carpaccio from Renaissance to Restaurant

  Improvisation & Inspiration While I certainly complained about the misinterpretations of Caesar salad in…

1 month ago

Bonus Recipe: The Caesar Salad Journey

We Are Not The Only Ones Occasionally I feel a defense of certain American dishes…

2 months ago