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Pan-Handlers in the Kitchen: Blueberry Ginger Granita

<strong>The Pan-Handlers Cafe</strong><br>410 S. Taylor <br>806.352.2590<br><a target="_blank" href="http://www.thepan-handlers.com">www.thepan-handlers.com</a>
2 tablespoons chopped peeled fresh ginger
1/2 cup superfine granulated sugar
3/4 pounds blueberries (2 1/2 cups), thawed if frozen
3/4 cup water
2 teaspoons fresh lime juice

Finely grind ginger with sugar in a food processor. Add blueberries and puree until smooth. Force puree through a fine sieve into an 8- to 9-inch baking pan, pressing hard on solids (discard solids). Stir in water and lime juice.
Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, about 4 hours total. Scrape with a fork to lighten texture, crushing any lumps.
Serve immediately or freeze, covered, up to 3 days (re-scrape to lighten texture again if necessary).

The Pan-Handlers Cafe
410 S. Taylor
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