Blueberry Ginger Granita

  • 2 Tbsp. chopped peeled fresh ginger
  • 3/4 cup sugar syrup (recipe follows)
  • 1 pint fresh blueberries
  • 2 tsp. fresh lime juice

    <>Citrus Granita

  • 2 large oranges
  • 1 white grapefruit
  • 1 lemon
  • 1/2 lime
  • 3/4 cup sugar syrup

  • Directions

    Sugar Syrup

    1. Put sugar and water in a pan and simmer until sugar is just dissolved.

    2. Let cool, put in airtight container and refrigerate.

    For variations, add some ginger or lemon zest to the syrup while it simmers, then strain them out.

    For lemon syrup, add the juice of 3 lemons after it cools; add carbonated water to the Lemon Syrup for a great soda.

  • 2 parts granulated sugar to one part water.

    Blueberry Ginger Granita

    1. In a food processor, finely grind ginger, add blueberries and sugar syrup and puree until smooth.

    2. Place a large sieve over an 8 or 9 inch baking pan and pour puree into sieve. Force the puree through the sieve, pressing hard on solids with a spatula or spoon (discard solids).

    3. Stir in water and lime juice.

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

    5. Scrape with a fork to lighten the texture.

    6. Cover and freeze up to 3 days. Scrape with a fork again to lighten texture before serving.

    Makes 4 cups.

    1. Juice the fruits and stir in sugar syrup.

    2. Pour into ice cube trays or a metal baking pan and freeze overnight.

    3. When ready to serve, process cubes in a food processor or allow to soften slightly and mash with a fork.

    4. Serve immediately in frosted glasses, topping off with a little champagne if you like , for an adult slushie.

    Serves 4 to 6