Nitrate & Nitrite Free Mini Blueberry Granita with Toasted Coconut
This frozen dessert is pure summer in a glass — jewel-toned, icy, and bursting with the bright, jammy flavor of blueberries. Fresh lemon juice sharpens everything up while maple syrup adds just enough sweetness without any refined sugar or questionable additives. Every single ingredient here is exactly what it says it is, which makes this a genuinely stress-free treat for anyone keeping a close eye on what goes into their food. The scraping technique is oddly satisfying to do, and it rewards you with those beautiful loose, feathery crystals that no store-bought frozen dessert can replicate. Toasted coconut on top brings a warm, nutty crunch that plays perfectly against the cold, fruity base. It's the kind of recipe that looks impressive but asks very little of you — just a blender, a baking dish, and a little patience with the freezer.
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Learn more →Ingredients
6 servings
For the granita
- 2 cups fresh or frozen blueberries
- ½ cup water
- 3 tbsp maple syrup
- 1 tbsp fresh lemon juice
- 1 pinch salt
For the topping
- 6 tbsp unsweetened shredded coconut
Instructions
- 1
Combine the water and maple syrup in a small saucepan over medium heat, stirring until the maple syrup fully dissolves, about 2 minutes. Remove from heat and let cool for 5 minutes.
- 2
Add the blueberries, cooled syrup mixture, lemon juice, and salt to a blender or food processor. Blend until completely smooth, about 30 seconds.
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