Blueberry Lemon Thyme Granita (Print Version)
Crushed blueberries with lemon and thyme create a frosty, aromatic dessert that's light, tangy, and cooling.
# Ingredients:
→ Fruit and Sweetener
01 -
500 g fresh or frozen blueberries
02 -
70 g granulated sugar (or substitute with honey for non-vegan option)
03 -
180 ml water
→ Flavorings
04 -
3–4 sprigs lemon thyme (or regular thyme plus zest of 1 lemon, if unavailable)
05 -
Zest of 1 lemon (optional, for extra brightness)
06 -
Juice of 1 lemon
# Steps to Follow:
01 -
In a small saucepan, combine water and sugar (or honey). Heat over medium, stirring continuously until the sugar dissolves completely to form a syrup. Bring just to a simmer.
02 -
Remove the saucepan from heat. Add lemon thyme sprigs to the hot syrup, cover, and allow to steep for 10–15 minutes. Discard the thyme (or strain if using loose leaves). Set the syrup aside to cool completely.
03 -
In a blender or food processor, purée the blueberries, lemon juice, and lemon zest (if using) until smooth.
04 -
Pour the cooled, infused syrup into the blueberry purée. Blend again until the mixture is fully combined.
05 -
Transfer the mixture into a shallow, freezer-safe dish such as a metal baking pan or gratin dish.
06 -
Place in the freezer. After 30–45 minutes, use a fork to scrape and break up the ice crystals forming along the edges.
07 -
Return to the freezer and repeat scraping every 15–30 minutes for 2–3 hours, until the granita is fully frozen with a fluffy, crystalline texture.
08 -
Before serving, fluff the granita with a fork and scoop into chilled glasses or bowls. Garnish with fresh thyme sprigs or extra blueberries as desired.
# Additional Notes:
01 -
For a more pronounced lemon flavor, increase the lemon zest. If using honey, the texture will be softer and less icy. Try substituting blackberries or raspberries for variety. This dessert pairs excellently with sparkling wine or as a light finish to a meal.