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.


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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