Recipe courtesy of Sara Moulton
Save Recipe Print
Total:
6 hr
Prep:
6 hr

Ingredients

Directions

Combine all ingredients in a blender, except the blueberries and pulse as necessary. Pour the mixture into a shallow baking dish. Stir in the blueberries. Place the dish in the freezer, stir with a fork after 30 minutes. Continue to stir it every hour until completely frozen (about 4-6 hours). Store in an airtight container for up to 5 days.

Optional: Serve the granita on peach "carpaccio". Slice peaches very thinly to build a base on the plate. Brush lightly with maple syrup and top with granita and fresh blueberries.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Olive Oil Cake with Blueberry Sauce and Peaches

Recipe courtesy of Anne Burrell

Blueberry Compote

Recipe courtesy of Ellie Krieger

Blueberry Muffins

Recipe courtesy of Ina Garten

Blueberry Buttermilk Pancakes

Recipe courtesy of Food Network

Blueberry Coffee Cake Muffins

Recipe courtesy of Ina Garten

Blueberry Goat Cheese Pie

Recipe courtesy of Moira Sommers

Blueberry-Banana Bread

Recipe courtesy of Giada De Laurentiis

Blueberry Blast Smoothie

Recipe courtesy of Ellie Krieger

Blueberry Scones with Lemon Glaze

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories