Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Blend. Place 450 g blueberries, 180 ml water, 90 g caster sugar, 60 ml lemon juice and a pinch of fine salt in the blender. Process on high speed until the mixture is very smooth.
- 2
Strain. Sieve the purée straight into a 33 x 23 cm glass dish. Press down on the skins to get all the juice through, then stir in 1 tsp lemon zest.
- 3
First freeze. Place the dish uncovered in the freezer for about 1 h until the edges begin to set.
- 4
Scrape. Use a fork to scrape the frozen edges and stir them into the centre of the dish.
- 5
Repeat. Continue to scrape and stir the mixture every 30-60 min for 2-3 h to create icy crystals.
- 6
Serve. Fork the deep violet ice once more to fluff it up. Spoon the granita into chilled glasses and serve immediately.
Storage
Keep the granita covered in the freezer for up to 1 week and use a fork to break up the crystals before serving.
EU nutrition claims
- Low fat: 0.3 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0 g saturated fat per 100 g, 0% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low salt: 0.05 g salt per 100 g (limit ≤ 0.3 g)
- Source of fibre: 1.8 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 74 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
11.4 g per serving
22.8 % of the 50 g daily maximum · 45.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- blender
- fine sieve
- 33 x 23 cm glass dish
- fork
- chilled glasses
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 77 kcal |
| Protein | 0.4 g |
| Carbohydrate | 20 g |
| of which sugars | 17 g |
| of which free sugars | 11.4 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 1.4 g |
| Salt | 0.04 g |
Protein per 100 kcal
0.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
