Peach blueberry granita

Yield: 1 servings

Measure Ingredient
2 larges Ripe peaches
¾ cup Peach juice or water
2 tablespoons Fresh lemon juice
1 \N Pinches sea salt
½ pint Blueberries

Combine all ingredients in a blender, except the blueberries and pulse as necessary. Pour the mixture into a shallow baking dish. Stir in the blueberries. Place the dish in the freezer, stir with a fork after 30 minutes. Continue to stir it every hour until completely frozen (about 4-6 hours). Store in an airtight container for up to 5 days.


Serve the granita on peach "carpaccio". Slice peaches very thinly to build a base on the plate. Brush lightly with maple syrup and top with granita and fresh blueberries.

Converted by MC_Buster.

Per serving: 89 Calories (kcal); 1g Total Fat; (4% calories from fat); 1g Protein; 23g Carbohydrate; 0mg Cholesterol; 127mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1½ Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0007 Converted by MM_Buster v2.0n.

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