Blueberry Lemon Yogurt Granita


Makes 1 pints of granita

This cold icy treat is so simple and refreshing on a hot day as well as showcasing the very best of blueberries for peak season.


1 cup blueberries
½ cup lemon juice
1 tablespoon lemon juice
¾ cup honey
1 cup plain yogurt


In a blender place all the ingredients and blend until smooth but still a little grainy, making sure all the berries are chopped well and the yogurt is incorporated well. Pour into a low metal dish with sides and freeze. After the first hour, using a fork, scrape puree every 20 -30 minutes while it freezes. This should create flaky crystals. Freeze and scrape until desired consistency. The process should take approximately 2 -3 hours. The granita can be scraped at the very end as well but the consistency (flaky ice crystals) will be better if you follow the method of occasional scraping.

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