Blueberry Recipes

 

Blueberry Granite

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Blueberry Granite

Blueberry Granite

Blueberry Granite

Recipe: Blueberry Granite

Chef Michael Moorhouse, Picholine, New York City

Ingredients

  • Fresh blueberries: 4 cups
  • Lemon zest: 1 teaspoon
  • Fresh lemon juice: 2 teaspoons
  • Sugar: 1 cup

Instructions

  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

Quick notes

Yield: 1 quart

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