Colorful & comforting seasonal recipes for savory dishes, sweets and cocktails. 

Blueberry Ginger Granita with Sweetened Condensed Milk

Blueberry Ginger Granita with Sweetened Condensed Milk

Blueberry Ginger Granita
makes about 2 cups granita (serves 4-6)
2 cups blueberries
1/2 cup ginger simple syrup*
1/2 cup lemon juice
pinch of salt

Add blueberries, ginger simple syrup and lemon juice to a blender or food processor and blend until smooth. Taste and season with a pinch of salt. Strain through a fine-mesh strainer to remove the blueberry skins. Pour the strained mixture into a shallow baking dish and place in the freezer. Every 30 minutes, remove the granita from the freezer and use a fork to scrape and stir it, then return to the freezer. Repeat until the granita is frozen, about 2 hours total. Serve immediately and garnish with fresh mint and sweetened condensed milk for topping (recipe below) or pack the granita into an airtight container in the freezer and enjoy within a day or two. 

Ginger Syrup
makes about 1 cup
1 cup sugar
1 cup water
1 cup peeled ginger, sliced 

Combine sugar, water and ginger in a small saucepan over medium heat. Bring to a simmer and stir frequently until sugar dissolves. Remove from heat, cover and let cool to room temperature. Strain into a clean glass jar or bottle. Refrigerate up to 1 week. 

Sweetened Condensed Milk
makes about 1 cup
2 cups milk
1/2 cup brown sugar
1 teaspoon vanilla extract

Mix together sugar and milk in a small saucepan. Heat on medium-low and bring to a simmer, but not a boil. Lower the heat to the lowest setting and let reduce until reduced by half, about 2 hours. Remove from heat and stir in the vanilla. Pour generously over the blueberry ginger granita and refrigerate any extra in an airtight container in the refrigerator for up to a week. 


 

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