Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Blueberry Granita
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- Level: Easy
- Total: 4 hr 10 min (includes freezing time)
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 165
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 3 g
- Sugar
- 37 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
- Level: Easy
- Total: 4 hr 10 min (includes freezing time)
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 165
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 3 g
- Sugar
- 37 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 2 mg
Ingredients
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Directions
- Combine the blueberries, sugar, lemon juice, vanilla and 3/4 cup water in a blender and blend until smooth. Pour the liquid through a fine-mesh sieve into a 9-inch square glass baking dish, pressing hard on the solids with a spatula before discarding. Freeze the mixture, stirring and crushing up clumps of ice with a fork every hour, until it is frozen, but slushy, about 4 hours total. Spoon into glasses and garnish with the mint or basil leaves.
