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).
READ THIS NEXT
SEE MORE »
Sweet and Sour Brussels Sprout Tempeh Stir-Fry
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Rutabaga Chard Cakes with Smokey Cashew Cream
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
Sweet Potato Breakfast Bowl with Maple Fall Fruit
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
Lentil and Shiitake Mushroom Potato Bake
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!