Skip to content blueberry council logo

U.S. Highbush Blueberry Council

Blueberry Granite
Blueberry Granite

Recipe by Chef Michael Moorhouse, Picholine, New York City


  • 4 cups fresh blueberries
  • 1 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 cup sugar


  1. In a medium-sized saucepan, combine blueberries, lemon zest and 1 cup water
  2. Over high heat, bring to a boil
  3. Reduce heat and simmer until blueberries are very soft
  4. Set a fine strainer over bowl
  5. Atrain mixture, pressing with the back of a large spoon
  6. Stir lemon juice into purée
  7. Chill
  8. In a saucepan, combine sugar and 1 cup water
  9. Over high heat, bring to a boil
  10. Reduce heat and simmer until sugar dissolves, 2 to 3 minutes
  11. Transfer to a bowl
  12. Chill
  13. Stir sugar syrup into blueberry purée
  14. Pour mixture into a shallow pan
  15. Freeze blueberry mixture until ice crystals form around edges of pan, 45 to 60 minutes
  16. With a fork, scrape the ice crystals from edges and stir into mixture
  17. Freeze mixture until fully frozen, about 1 to 1-½ hours, stirring several times
  18. To plate: Serve in martini glasses
  19. Garnish with crisp cookies, such as langues du chat, and fresh blueberries, if desired

Number of servings (yield): 1 quart

Print This Page