Posted by: Kara @ The Foodie Dietitian | January 11, 2014

Recipe Redux: Wild Blueberry Lemon-Thyme Granita {Sponsored Post}

Disclosure: By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and am eligible to win prizes associated with the contest. I was not compensated for my time.

Winter blues got ya down? I hear ya. I’m still day-dreaming of Thailand: the 80 degree weather, bikinis, and refreshing fruity iced drinks and treats. Which is probably why I decided to make a frozen dessert during the dead of winter. A girl can pretend, can’t she?!

That or perhaps I was inspired by a recent episode of Ten Dollar Dinners on The Food Network where Melissa d’Arabian made mocha granita and I realized just how easy granita it is to make.

A semi-frozen dessert, the granita originated in Italy, and consists of water, sugar and some type of flavoring. It’s got a granular texture, similar to a sno-cone. Think: fancy, Italian sno-cone.

This month’s Recipe Redux contest was sponsored by the Wild Blueberry Association of North America. Ditch the winter blues by popping over to the freezer section of your grocery store and grab some wild blueberries. I love wild blueberries because they have an intense color and flavor and they’ve got 2x the amount of antioxidants compared to regular blueberries.  They are rich in the antioxidant, anthocyanin, which has powerful anti-inflammatory properties that may help protect against chronic diseases.


Wild Blueberry Lemon-Thyme Granita

Makes 6 servings (serving size: 1 cup)


2/3c water

1/2c sugar

2/3c lemon juice

zest of one lemon, finely grated

5 sprigs of fresh thyme

3c wild blueberries (defrosted)

In a medium sauce pan over medium-high heat, bring the water and sugar to a boil. Reduce the heat to simmer until the sugar has completely dissolved. Add the lemon juice, zest and thyme and let sit until completely cool, about 30 minutes.

Meanwhile, puree the blueberries using a blender. Once the lemon-thyme syrup has cooled, remove the thyme sprigs, and add to the blender and blend to combine.

Pour liquid into a shallow glass baking dish and place in the freezer. Every 45 minutes, stir the semi-frozen mixture with a fork until firm, about 4 hours. Before serving, scrape the surface with a fork until granular crystals form. Scoop and serve. 

(Pretending you’ve been transported to the tropical destination of your choice, optional.)


The lemon cuts through the sweetness of the blueberries, imparting a little tangy twist. The thyme is ever so subtle but brightens the flavor.


Hungry for more? Click on the link below for more wild blueberry recipes by fellow Reduxers:



  1. Lemon and thyme go so well with these wild blueberries. What a delicious dessert!

    • It really is a match made in heaven. Thanks, Cindy!

  2. Major deliciousness going on here!

    • Thanks, Dana! Delicious and refreshing – can’t beat it.

  3. So pretty. Great photo too! I hope you had a lovely trip to Asia. Welcome back!!

    • Thanks, Liz!! It really was an incredible trip!

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