Early summer is here on the High Desert. Its been in the 80s this week, which gets me in the mood for Blueberry Granita. Such a perfect dessert recipe because you can make it 24 hours ahead.
Don't worry, it sounds like much more work than it is. And if blueberries aren't your thing, feel free to replace with raspberries, blackberries, or the like.
For the Granita:
2 quarts blueberries (or other fresh berries)
1 1/2 c. water (divided)
3/4 c. granulated sugar
3 T. fresh lemon juice
For the Compote:
2 c. sliced strawberries (divided)
1/2 c. water
1/3 c. sugar
1 piece lemon rind (about 2 inches thick)
3/4 c. blueberries (again, replace with other berries above if you aren't going blue)
1 t. fresh lemon juice
Make the granita first, by placing berries in a food processor or blender and processing until smooth (1-2 minutes). Slowly add 1 c. water and continue processing.
Strain the berry mixture through a sieve and discard solid pieces.
Combine 1/2 c. water and 3/4 c. sugar in a saucepan over high heat on the stove. Stir constantly until the sugar dissolves. Take the mixture and add 3 T. lemon juice with berry mixture from above. Pour into a 13 x 9 glass baking dish and allow to cool. Freeze for 2 hours, then flake with a fork. Return to freezer and repeat flaking and re-freezing every 30 minutes for 2 hours. Cover and freeze one more time for 1 hour.
Prepare compote by placing 1 c. strawberries in a food processor or blender and processing until smooth. As above, strain through a sieve and discard solids.
Combine 1/2 c. water, 1/3 c. sugar and lemon rind in a saucepan over medium heat. Bring to a boil. Cook for 1 minute tand then remove from heat. Take out rind and discard.
Add strawberries puree, quartered strawberries, blueberries and 1 t. lemon juice to the saucepan. Stir and then let cool.
To serve... spoon compote into 8 bowls and then top with granita.
This is a wonderful, practically non-fat dessert for under 200 calories!