Chef's Notes
Store any leftover granita in an airtight container in the freezer for up to 7 days.
If granita is frozen for a longer period of time, let it stand at room temperature for 20 minutes before breaking up with a fork to serve.
Lime: Make sure you zest before you juice!
Pure Maple Syrup: Maple syrup is boiled down sap from the maple tree. Make sure to purchase “pure maple syrup” (not “pancake syrup,” “table syrup,” or “maple-flavored syrup,” or even just “maple syrup,” as they contain artificial maple flavor and cane sugar or corn syrup).
Step 1: Make the Granita
- 3 tablespoons pure maple syrup
- 9 oz blueberries (≈2 cups)
- 2 tablespoons fresh lime juice (see tip)
- 2 teaspoons lime zest (divided)
BOIL SYRUP
In a small saucepan, bring maple syrup and 1⁄2 cup water to a boil, stirring frequently. Boil, uncovered, over medium for 2 minutes. Remove from heat and let cool for 5 minutes.
BLEND FRUIT
In a high-powered blender (or food processor), process blueberries, syrup mixture, and lime juice until almost smooth. Strain mixture through a fine-mesh sieve, discarding skins. Stir in half the lime zest.
FREEZE
Transfer mixture to a (2-quart) square glass baking dish. Place in the freezer, uncovered, until almost solid, 1 hour.
Remove granita from freezer. Using a fork, break up the ice into a somewhat smooth mixture. Freeze for 1 hour.
SERVE
Break up the ice with a fork and serve in cups. Top each serving with remaining lime zest.