Granita · Granita · Nº 78
Blueberry Granita
Granité de myrtilles
Few fruits freeze into a color this deep; blueberry granita comes out of the pan almost violet. Lemon juice keeps the sweetness in check and the hue bright.
15 min + 4 h freeze + 3–4 scrapes
Let’s make it.
From a balanced base to your first scoop.
Warm the water to about 149 °F (65 °C) in a saucepan and whisk in the sucrose until fully dissolved. Do not boil.
Cool the syrup fast over an ice bath to 39 °F (4 °C).
Stir in the blueberry juice and lemon juice.
Pour into a shallow metal pan to a depth of about 1.2 in (3 cm) and place it at the freezer's coldest setting.
After 30-45 minutes, scrape the frozen edges toward the center with a fork. Repeat every 30-45 minutes until loose crystals form throughout, about 3-4 scrapings in total.
Serve immediately in chilled glasses.
