A floral frosty blueberry granita - or a fruit-sweetened granita - to lift your mood with scent of lilacs and nutritional power of superfoods maqui berries, baobab, lemons and blueberries.
The night before freeze 1 cup of ice, and 3 cups of blueberries.Make fresh Lilac tea by pouring ½ cup hot water over a ¼ cup of packed lilac florets. Let steep for 10 minutes, strain off petals and the tea is ready. It will be bitter - you may add some sugar as in maple syrup, but I wish you wouldn't, haha. Put tea in refrigerator to chill overnight.
Create Slush (takes 45 min including chill time)
Blend up the ingredients until chunky and slushy. If it is too liquidy, because some blenders actually warm and melt, pour it into a square baking pan and freeze for 30 minutes or more, until you can chop it up with a fork but it remains slushy. Eat immediately while the consistency is slushy.
Create a Granita (takes 4+ hours including freeze time)
Pour the blended slushy mixture into a rectangular baking dish, cover, and freeze for 1 ½ hours or until fairly frozen but not brick-like.Scrap, stir and break up the mixture into chunks and nearly slushy. Cover, and return to the freezer for another 1 ½ hours.To serve, scrap or shave frosty icy shavings into serving cups. Dot with berries and serve immediately.See? It takes a long time to make a granita, and it must be served perfectly timed because the final flakes melt oh so quickly. Enjoy either version!