Ingredients with Measurements:
- 2 cups fresh blueberries
- 1 cup water
- 1 cup sugar
- 1/4 cup freshly squeezed lemon juice
- 1/4 teaspoon salt
Special equipment needed:
- Blender or food processor
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine the blueberries, water, sugar, lemon juice, and salt. Bring the mixture to a boil over medium-high heat, stirring occasionally.
2. Reduce the heat to low and simmer for 10-15 minutes, or until the blueberries have burst and the mixture has thickened slightly.
3. Remove the saucepan from the heat and let the mixture cool to room temperature.
4. Once the mixture has cooled, transfer it to a blender or food processor and puree until smooth.
5. Pour the puree into an ice cream maker and freeze according to the manufacturer's instructions, usually about 20-25 minutes.
6. Once the mixture has frozen, transfer it to a freezer-safe container and freeze for an additional 2-3 hours, or until firm.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Freezing time: 3 hours
Temperature:
Boiling temperature: 212°F (100°C)
Freezing temperature: 0°F (-18°C)
Serving size:
This recipe makes about 4-6 servings.
Nutritional information:
Calories: 170
Fat: 0g
Carbohydrates: 44g
Protein: 0g
Sodium: 75mg
Sugar: 42g
Substitutions for ingredients:
- Blueberries: You can substitute any other type of berry, such as strawberries, raspberries, or blackberries.
- Lemon juice: You can substitute lime juice or orange juice.
Variations:
- Mixed Berry Italian Ice: Use a combination of blueberries, strawberries, raspberries, and blackberries.
- Lemon Blueberry Italian Ice: Add an extra 1/4 cup of lemon juice to the recipe.
- Blueberry Basil Italian Ice: Add 1/4 cup of chopped fresh basil to the recipe.
Tips and tricks:
- Make sure to let the mixture cool to room temperature before blending it, as hot liquids can cause the blender to overflow.
- If you don't have an ice cream maker, you can still make this recipe by pouring the puree into a shallow dish and freezing it for 30 minutes. Then, use a fork to scrape the mixture and break up any ice crystals. Repeat this process every 30 minutes until the mixture is completely frozen.
Storage instructions:
Store the Blueberry Italian Ice in an airtight container in the freezer for up to 1 week.
Reheating instructions:
There is no need to reheat the Blueberry Italian Ice. Simply let it sit at room temperature for a few minutes before serving to soften it slightly.
Presentation ideas:
Serve the Blueberry Italian Ice in small bowls or cups, garnished with fresh blueberries and a sprig of mint.
Garnishes:
- Fresh blueberries
- Mint leaves
- Lemon or lime wedges
Pairings:
- Lemonade or iced tea
- Fresh fruit salad
- Grilled chicken or fish
Suggested side dishes:
- Grilled vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the mixture is too thick, add a little more water or lemon juice to thin it out.
- If the mixture is too thin, add a little more sugar to thicken it up.
Food safety advice:
- Make sure to wash your hands and all equipment thoroughly before preparing the recipe.
- Store the Blueberry Italian Ice in the freezer at or below 0°F (-18°C) to prevent bacterial growth.
Food history:
Italian ice, also known as granita, has been enjoyed in Italy for centuries. It is believed to have originated in Sicily, where it was made with snow from Mount Etna and flavored with fruit juices and syrups.
Flavor profiles:
The Blueberry Italian Ice is sweet and tangy, with a bright burst of blueberry flavor.
Serving suggestions:
Serve the Blueberry Italian Ice as a refreshing dessert on a hot summer day.
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Taste: Sweet, Tart, Fruity, Refreshing