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How to make Minted blueberry granita

Yield = 6
Prep time: 0:45
Cook time: 0:10
Total time: 0:55

Ingredients

  • 3 punnets (600g) blueberries
  • 1 cup (220g) caster sugar
  • 1/2 bunch mint, leaves picked, plus extra leaves to serve
  • 1/3 cup (80ml) lime juice
  • 1 tablespoon icing sugar
  • 1 tablespoon limoncello* liqueur (optional)

Method

  • Step 1 Place a 1-litre (4-cup) loaf pan in the freezer. Place 2 punnets (400g) blueberries, caster sugar and 2 cups (500ml) water in a pan over low heat and cook, stirring occasionally, for 10-12 minutes until sugar dissolves and blueberries are just beginning to break down. Add the mint and lime juice, then cool slightly.
  • Step 2 Blend the blueberry mixture until smooth, then pass through a fine sieve and cool to room temperature.Pour into the chilled loaf pan, cover and freeze overnight.
  • Step 3 Toss the remaining berries with icing sugar and limoncello, if using.
  • Step 4 To serve, scrape granita with a spoon and layer in serving glasses with blueberries and extra mint.