The Sicilian icy delight known as granita is the ultimate summer refresher. This Kombucha and Blueberry Granita uses sun-kissed blueberries that are now at their flavor peak and trendy kombucha for a little fizzy tang. If using a flavored kombucha, choose one that will compliment the berries and mint in this dish. 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.
For a warm weather parfait, try alternating layers of Greek yogurt and granita in a glass. Top with fresh berries and some chopped nuts.
Gluten free, Vegetarian, & Dairy-Free
Kombucha and Blueberry Granita
- In medium saucepan, combine blueberries, sugar, lemon juice, mint, a pinch of salt, and 1/3 cup water. Bring mixture to a boil, then lower heat to low and simmer, stirring occasionally, for about 10 minutes
- Carefully transfer to blender or food processor and puree. Using fine-mesh sieve over bowl, strain mixture and then discard solids. Let mixture cool; stir in kombucha.
- Pour mixture into shallow 9 x 12 inch baking dish or another shallow container and place in freezer. Every hour, use tines of a fork to scrape ice crystals that form into center of dish, crushing any lumps. Don’t let mixture freeze solid. Repeat this step until all liquid has frozen into small crystals that resemble shaved ice, about 4 times total. Cover granita and keep frozen.
- When ready to serve, scoop granita into serving bowls or glasses
Per serving: 73 calories; 1 g protein; 0 g total fat (0 g sat. fat); 19 g total carbohydrates (16 g sugars, 2 g fiber); 4 mg sodium