1. Getting rid of that large bag of berries in the freezer.
2. The heat.
3. Dessert after a rich Indian lunch.
4. Definitely the heat.
This is the first time I’ve made a granita, and they’re a lot easier to make than what I’d assumed. Adapted from this recipe.
To serve six:
- 2 tablespoons fresh ginger, chopped
- 4 mint leaves, plus more for garnish
- 1/4 cup sugar
- 1 pound frozen blueberries, thawed
- 3/4 cup water
- 1 tablespoon lime juice
Finely purée the blueberries, ginger, mint and sugar in a food processor/blender until smooth. Force purée through a fine sieve into an 8 inch baking pan. Then pour the water over the solids left in the sieve, pressing hard on solids (discard what’s finally left in the sieve). Stir in lime juice.
Freeze, scraping with a fork every hour, until evenly frozen, about 4 hours total. Scrape again to lighten texture.
Freeze for up to a week. Serve with a dollop of ice cream/whipped cream/cashew creme and a sprig of mint. For easy cashew creme, grind together 1 cup cashews (soaked overnight), 1 tbsp sugar, 1 tsp vanilla extract and 1 tbsp almond (or other nut) oil. Purée until light and airy. Store, tightly covered, in the fridge.