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Blueberry and strawberry granita with macerated berries
Blueberry and strawberry granita with macerated berries
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Prep Time:
800 minutes
Cook Time:
Total Time:
800 minutes
Summer's delight: Berry granita.
Ingredients:
  • 55g (1/4 cup) sugar
  • 375ml (1 1/2 cups) boiling water
  • 450g (3 punnets) blueberries
  • 250g (1 punnet) ripe strawberries, hulled
  • 80ml (1/3 cup) fresh lemon juice, strained
  • 57.20 gm honey
  • 30.00 ml balsamic vinegar
  • 250g (1 punnet) strawberries, hulled, thinly sliced
  • 150g (1 punnet) blueberries
  • 150g (1 punnet) raspberries
Instructions:
  • In a medium heatproof bowl, combine the sugar and boiling water, stirring until the sugar dissolves. Cover the bowl and chill in the fridge for 1 hour, or until the syrup is cold.
  • Puree the blueberries and strawberries in a food processor or blender until smooth. Strain the puree into a 2-liter (8-cup) plastic, ceramic, or non-aluminum container, pressing out the juice with a spoon. Discard the pulp. Mix in the chilled syrup and lemon juice. Cover and freeze for 3 hours until partially frozen.
  • Break up frozen portions using a fork, cover, and return to freezer for 8 hours or overnight until completely set. Granita can be frozen for up to 3 days at this point.
  • Chill granita in the fridge for 30 minutes to slightly soften. Use a fork to scrape into coarse crystals. Freeze covered for at least 1 hour (or up to 3 hours) before serving.
  • In a medium bowl, blend the honey and vinegar. Add strawberries, blueberries, and raspberries; gently toss to coat. Cover and let sit for 1 hour to macerate.
  • Chill 8 serving glasses in the freezer for 30 minutes until cold.
  • Divide half of the granita among the chilled serving glasses and layer with half of the macerated berries. Top with the remaining granita, followed by the rest of the macerated berries. Serve immediately for a refreshing treat.

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