Blueberry and Lemon Granita
a light and refreshing dessert for the warmer months
Servings: 4 people
Ingredients
- 2 punnets blueberries, washed and drained (250 g)
- 1/2 large lemon, juiced
- 1/2 cup water
- 2 Tbsp white sugar
- extra blueberries and lemon, to serve
Instructions
- Stir the sugar into the water in a small saucepan over medium heat until the sugar has dissolved. Stir in the lemon juice.
- Purée the blueberries in a blender or a food processor.
- Stir the sugar syrup into the blueberry purée and pour the mixture into a shallow baking tray or lamington tin. Cover with foil and freeze.
- After an hour, take out the granita and flake it with a fork. Repeat the process a couple of times. Take the granita out of the freezer about 10 minutes before serving and flake it again with a fork. Serve the granita in bowls or glasses and top with fruit if you wish.