Summertime is perfect for enjoying cool and refreshing treats like Blueberry Granita. This easy recipe only requires a few ingredients and is simpler to make than you would imagine. Enjoy this delicious dessert by itself, or serve it as a unique addition to your next dessert buffet.
Raise your hand if you love blueberries!
In addition to enjoying them for breakfast, I am a bit obsessed with fruit-based desserts.
This Blueberry Granita recipe is my idea of dessert perfection, and I think you will love it too.
Ingredients for Making Berry Granita
- Berries: You can use any type of berry you like for this recipe. I used fresh blueberries, but feel free to experiment with raspberries, blackberries, or a mixture of berries.
- Sweetener: I used Swerve, which is a natural sugar replacement. You could also use honey, agave nectar, or regular sugar.
- Lemon Juice: This helps balance the sweetness and adds brightness to the granita.
- Water: This is used to thin out the mixture so that it will freeze properly.
Tips & Tricks for the Best Berry Granita
- Use fresh or frozen berries: I used fresh berries for this recipe, but you could also use frozen. If using frozen, there is no need to thaw them first.
- Experiment with different types of berries: This recipe is versatile, and you can use any berry you like. Raspberries, blackberries, and mixed berries would all be delicious. (Just be conscious of seeds and don’t skip the straining step.)
- The Best Type of Dish for Berry Granita: I recommend using an 8×11 inch baking dish or a similar size container when making this granita. You want a shallow dish so the mixture will freeze evenly.
Frequently Asked Questions
Yes, this is a great make-ahead recipe. The granita will keep in the freezer for up to 2 months.
What type of berries can I use?
Tools Needed to Make This Blueberry Granita Recipe
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You can store granita in a sealed container in the freezer for up to two months.
How to Make Blueberry Granita
First, add the berries, sweetener, lemon juice, and water to a small saucepan.
Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 10 minutes.
Remove the pan from the heat and allow it to cool. Once it has cooled, pour the mixture into a blender and blend until it is smooth. If you don’t have your blender, a food processor works.
Pour the blueberry mixture through a fine-mesh sieve into a bowl. Discard the solids that are left in the strainer.
Pour the strained mixture into a shallow glass baking dish. (Ceramic also works - I do not recommend using metal.) Place the dish in the freezer for 45 minutes.
After 45 minutes, use a large fork to scrape away any frozen sections from the edges of the pan. Stir the mixture in the center of the pan.
Place the dish back in the freezer. Scrape the mixture with a fork every 45 minutes, until the granita is completely frozen. This process will take a few hours.
To serve, scrape the granita one last time and scoop it into serving dishes. Enjoy!
More Dessert Recipes to Try
- Air Fryer Sugar Cookies are the perfect solution for when you want to make cookies without heating your oven.
- For a delicious treat that is always a hit, give these Strawberry Truffles a try.
- No-Bake Mini Chocolate Tarts are an easy way to get your chocolate fix in.
- Spritz Cookies with Jam are a holiday favorite that never gets old.
- 4 cups blueberries
- 6 tablespoons sugar I used Swerve
- 1 tablespoon lemon juice
- 1 cup water
- Combine blueberries, sugar, lemon juice in a small saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes.
- Remove from heat and allow to cool. Pour into a blender and process until smooth.
- Place a fine metal strainer over a bowl and drain. Discard solids. Pour into an 11 x 8 baking dish.
- Freeze for 45 minutes. Take a large fork and scrape frozen sections away from the edges of the pan. Stir center. Scrape every 45 minutes, until the mixture is completely frozen.
- Scrape again just before serving.