Blueberry Ginger Granita

Gourmet, May 2002
I had this for the first time at a dinner party Dana gave at the Royal Street house in Virginia. (It’s amazing how many of my food-related memories have to do with that girl.) I think I spilled some of it on her newly upholstered couch, the result of too much red-wine-induced gaiety.
Yield: Makes about 4 cups or 4 servings
Active Time: 15 minutes
Total Time: 4 1/2 hours
2 T chopped peeled fresh ginger
1/2 c. superfine granulated sugar
3/4 lb. blueberries (2 1/2 c.), thawed if frozen
3/4 c. water
2 tsp fresh lime juice
Finely grind ginger with sugar in a food processor. Add blueberries and puree until smooth. Force puree through a fine sieve into an 8- to 9-inch baking pan, pressing hard on solids. Discard solids. Stir in water and lime juice.
Freeze, stirring and crushing limps with a fork every hour, until evenly frozen, about 4 hours total. Scrape with a fork to lighten texture, crushing any lumps.
Serve immediately or freeze, covered, up to 3 days. Conde Nast Digital, Inc. All rights reserved.

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