Minted blueberry granita
No matter whether you are planning an elaborate menu or only planning forward for tomorrow's Minted blueberry granita. This recipe stems from several years of playing at kitchen. I discover that adding a couple ingredients to your recipe provides depth into what exactly is usually bland. You may be on the lookout for lighter meals to produce with your leftovers. Nice and mild Minted blueberry granita ideal for post-vacation. The ingredients in this recipe receive your tongue thumping, also are very waist-friendly when you will need a'snack' following a busy family vacation. Using a few components as alternate options, this soup has been loaded with a fall and spicy flavor that makes it creamy. The perfect Minted blueberry granita to heat you up on chilly winter months. Ideal for making use of leftover. Meals are a significant element in your diet plan. You need to compare the exact amount of this food you generally eat into the serving size listed on the tag. Eating big portions or portions may lead to excess weight gain.
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How to make Minted blueberry granita
Yield = 6Prep 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.
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