Ingredients
| 250ml (1 cup) filtered water | |
| 100g (1⁄2 cup) brown rice malt syrup | |
| 2 tablespoons fresh thyme leaves, roughly chopped (or 1 tablespoon dried) | |
| 250g (2 cups) blueberries (fresh or frozen) | |
| 125ml (1⁄2 cup) lemon juice | |
| pinch fine sea salt |
So simple and incredibly full of flavour and colour, this granita uses brown rice malt syrup as the sweetener, making it a lovely low-fructose frozen dessert alternative.
Instructions
| 1. | Combine the water, brown rice malt syrup and thyme leaves in a small saucepan and bring to the boil. |
| 2. | Reduce to a simmer and cook for 2 minutes. Remove from the heat and set aside until cool. |
| 3. | Strain syrup into a blender (you can compost the thyme leaves), add the blueberries, lemon juice and salt. |
| 4. | Blend on high until smooth. |
| 5. | Transfer to a large shallow freezer-proof dish and freeze for 4 hours, or overnight. |
| 6. | Remove from the freezer and, using a fork, scrape the granita into fine crystals. |
| 7. | Return to the freezer until ready to serve. |
Recipes, food styling & photography Emma Galloway
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