Blueberry Ginger Granita

Directions

1. 1.

   Finely grind ginger with sugar in a food processor. Add blueberries and purée until smooth. Force purée through a fine sieve into an 8- to 9-inch baking pan, pressing hard on solids (discard solids). Stir in water and lime juice.

2. 2.

   Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, about 4 hours total. Scrape with a fork to lighten texture, crushing any lumps.

3. 3.

   Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).