Jammy and fruit-forward, this granita recipe is one you'll make again and again, especially when blueberries are at their peak. This treat takes some time with all of the freezing and scraping, but if you start in the morning it'll be ready for an afternoon barbecue. If fresh blueberries aren't available, you can substitute with frozen, thawed wild blueberries (which will give you a little extra nutrition, too!).

Source: EatingWell.com, October 2019


Recipe Summary test

15 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

about 1/2 cup
78 calories; carbohydrates 20g; dietary fiber 1g; sugars 18g; niacin equivalents 0.2mg; sodium 4mg; added sugar 13g.