Blueberry Lemon Granita

Not quite sorbet and not quite slushie, a granita is an icy, flaky Italian frozen dessert that's easy to make and so refreshing. Our blueberry lemon granita is a fruity, tart, summery dessert that we can't get enough of! You only need 4 ingredients and no special equipment.

This post is sponsored by Zwilling. All opinions are our own.

The best frozen dessert you've never tried

I'm honestly not sure why granita isn't a more popular summer dessert.

It's easier to make than sorbet or ice cream, because you don't need an ice cream maker or any other special equipment. Plus, it's so much fun to make!

Scraping the icy flakes is super satisfying, and the consistency is like a fluffier, more concentrated slushie.

The fun thing about this recipe is that you can really use any fruit! We particularly love blueberries and lemon, but it would work just as well with strawberries, raspberries, or blackberries. The lemon adds just the right amount of tartness to make this extra refreshing and not overly sweet.

It's super easy to whip up a batch and keep it in your freezer to have a delicious dessert on hand any time.

We both make and keep ours stored in our Zwilling Fresh & Save Vacuum-Seal Gratin Dish! We use these containers for all of our food storage, especially salads and other meal prep recipes. The vacuum seal keeps food fresh for up to 5x longer, and it helps prevent freezer burn for this granita!

I love this gratin size especially because you can even use it for baking (it's oven and dishwasher safe!), but if you're just getting started, check out this 7-piece Fresh & Save starter set.

Key Ingredients Needed for Blueberry Lemon Granita

How to Make Blueberry Lemon Granita

1. To a medium saucepan over medium heat, add the blueberries, water, sugar, honey and lemon zest. Cook, stirring often, over medium-low heat until the blueberries soften (about 10 minutes). Mash the blueberries to release all of the juice. 

2. Strain the blueberries through a fine mesh sieve, pressing out as much juice as possible. Discard the leftover pulp/skin. 

3. Let the mixture cool to room temperature, then whisk in the lemon juice. 
4. Pour the mixture into a Pour it into a shallow baking dish (ours is 8x11.5", you can also use a 9x13") and freeze for about 1 hour. After 1 hour, use a fork to scrape the ice crystals and repeat this every 45-60 minutes for about 4-6 hours, or until frozen solid.
5. Before serving, scrape and fluff the granita again with a fork. Serve right away. Keep leftovers stored in the freezer for up to 3 months. 

Top Tips from the CK Test Kitchen!

• Use a cocktail glass for serving: A regular bowl works just fine, too, but this granita looks extra pretty in a coupe glass!
• Chill your serving vessels: To keep the granita from melting too quickly, pop your cocktail glasses or bowls in the freezer for 10-15 minutes before serving the granita.

More Frozen Desserts You'll Love

We can't wait for you to make this blueberry granita in your own home! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @crowded_kitchen on Instagram. We can't wait to see what you're cooking!

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