Blueberry & Thyme Granita
Emma Galloway
![](https://www.cuisine.co.nz/wp-content/uploads/2018/12/Cuisine-Magazine-Recipes-Emma-Raseberry-192-683x1024.jpg)
Serves
4 - 6Preparation
2 mins plus freezingCook
2 minsFreeze
4 hrs or overnightIngredients
250ml (1 cup) filtered water | |
100g (1⁄2 cup) brown rice malt syrup | |
2 tablespoons fresh thyme leaves, roughly chopped (or 1 tablespoon dried) | |
250g (2 cups) blueberries (fresh or frozen) | |
125ml (1⁄2 cup) lemon juice | |
pinch fine sea salt |
So simple and incredibly full of flavour and colour, this granita uses brown rice malt syrup as the sweetener, making it a lovely low-fructose frozen dessert alternative.
Instructions
1. | Combine the water, brown rice malt syrup and thyme leaves in a small saucepan and bring to the boil. |
2. | Reduce to a simmer and cook for 2 minutes. Remove from the heat and set aside until cool. |
3. | Strain syrup into a blender (you can compost the thyme leaves), add the blueberries, lemon juice and salt. |
4. | Blend on high until smooth. |
5. | Transfer to a large shallow freezer-proof dish and freeze for 4 hours, or overnight. |
6. | Remove from the freezer and, using a fork, scrape the granita into fine crystals. |
7. | Return to the freezer until ready to serve. |
Recipes, food styling & photography Emma Galloway
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