Blueberry Granita

Instructions

• Blend blueberries and sugar in a food processor until smooth. Strain through a fine-mesh strainer, pressing with a wooden spoon to separate blueberry purée from any chunks of skin or seeds.
• Stir blueberry purée with water and lemon juice in a shallow glass baking dish or tray. Place into the freezer, scraping and stirring the mixture with a fork every hour, until evenly frozen and icy, about 4 hours. Scrape to fluff and lighten the ice crystals, then spoon into chilled glasses to serve.