Lemon & Thyme Blueberry Granita

Cook blueberries, brown sugar and thyme sprigs in a medium saucepan over medium, stirring occasionally, until sugar is dissolved and almost all berries have burst, about 6 minutes.

Remove and discard thyme sprigs from blueberry mixture. Transfer mixture to a blender; add lemon zest, lemon juice and water. Process on high speed until mixture is smooth, about 30 seconds. Pour mixture through a fine mesh strainer into a 13- x 9-inch baking dish; discard solids. Cover and freeze until edges of granita begin to freeze, about 2 hours.

Scrape edges of granita with a fork, and freeze 1 hour and 30 minutes more. Scrape entire surface of granita with a fork, creating shaved ice shards. Freeze 2 more hours, scraping entire surface again after 1 hour. Scrape surface again and serve. Or freeze until ready to serve, continuing to scrape every 1 to 2 hours. Garnish with fresh thyme sprigs.