The Sicilian icy delight known as granita is the ultimate summer refresher. This one uses sun-kissed blueberries that are now at their flavour peak and trendy kombucha for a little fizzy tang. If using a flavoured kombucha, choose one that will complement the berry mint flavour, so maybe not turmeric. It’s important not to skip stirring the granita every hour or so while it’s freezing or you’ll end up with a huge blueberry popsicle.
Kombucha Blueberry Granita
Ingredients
- 3 cups (750 mL) fresh blueberries
- 1/4 cup (60 mL) turbinado sugar or coconut sugar
- Juice of 1/2 lemon
- 1/3 cup (80 mL) fresh mint
- 1 cup (250 mL) kombucha
Nutrition
Per serving:
- calories73
- protein1g
- fat0g
- saturated fat0g
- trans fat0g
- carbohydrates19g
- sugars16g
- fibre2g
- sodium4mg
Directions
01
In medium saucepan, combine blueberries, sugar, lemon juice, mint, a pinch of salt, and 1/3 cup (80 mL) water. Bring mixture to a boil, then lower heat to low and simmer, stirring occasionally, for about 10 minutes.
02
Carefully transfer to blender or food processor and pureu0301e. Using a fine-mesh sieve over bowl, strain mixture and then discard solids. Let mixture cool, and then stir in kombucha. Pour mixture into shallow 9 x 12 in (23 x 30 cm) baking dish or another shallow container, and place in freezer. Every hour, use the tines of a fork to scrape ice crystals that form into the centre of the dish, crushing any lumps. Donu2019t let the mixture freeze solid. Repeat this step until all the liquid has frozen into small crystals that resemble shaved ice, about 4 times total. Cover granita and keep frozen.
03
When ready to serve, scoop granita into serving bowls or glasses.
04
Tip: for a warm weather parfait, try alternating layers of Greek yogurt and granita in a glass, and top with fresh berries and some chopped nuts.
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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