Berries are a classic symbol of summer, there is something about juicy red berries, eaten by the handful that make a lot of sense of these slightly low key hot days, when the longer days help you feel relaxed. My kids are not especially picky and tend to love summer fruit, but tend to draw the line with blueberries. They happily pick raspberries and tart and juicy black berries, but draw the line with blueberries.
I tend to therefore work and use blueberries in other ways, to get these anti-oxidant rich berries into our diet. I have done the sweet and savory pairings like these scallops in a simple blueberry sauce, an easy summer recipe from the Spices and Seasons, cookbook or even my blueberry and ginger chutney recipe and of course baking with blueberries. Today I decided to experiment with a granita And, this simple granita is one of those super easy experiments that was surprisingly fun and entertaining for me.
In this granita, I paired blueberries with lime and finished the granita with some rosewater resulting in a granita that was visually stunning and hauntingly flavorful. The mild and gently texture of the blueberries showcased the refreshing tartness of the lime beautifully and the rosewater added the perfectly exotic touch, without messing too much with the natural flavors of the dish. Now, paring rosewater and lime is not uncommon in mid-eatern cuisine both to refresh, soothe and combat the heat. This dish is one of those super simple creations that will help you get in the recommended half cup of blueberries in a delightful way. This granita freezes to a nice soft texture, not quite a sorbet but it certainly could fool you.
A light and refreshing dessert, this Blueberry, Lime and Rosewater Granita is a very pretty and refreshing summer offering.
- 2 cups of fresh blueberries
- Juice and zest of a lime
- 1/2 cup raw cane sugar
- 1 tablespoon rosewater (available in Indian and mid-eastern stores)
- A few slivered almonds to garnish
- In a blender add in the blueberries, lime zest, lime juice and the sugar and process into a puree with 1/4 cup of water.
- Place in a container, cover and place in the freezer for about 6 hours.
- Remove from the refrigerator and set aside for five minutes.
- Remove and place in a food processor, sprinkle with the rosewater and blend until coarsely chopped.
- Serve in bowls garnished with the slivered almonds, or return to the freezer until ready to serve.
Most of the prep time for this granita is for freezing.