Indigo Granita Dessert Super Food by GreenChef Julie Morris
Contributing Monkie Julie Morris
Published on July 13, 2010
Filed Under Full Recipe List, GreenChef Videos, GreenChefs, Recipes / Desserts, Recipes / Raw Tags ice cream
The antioxidant powerhouses of blueberries and acai combine forces to produce a colorful, healthy, and refreshing frozen berry dessert. Serve in a wine glass with a sprig of mint for full aesthetic effect. (recipe after the jump)
Serves 2
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For the Indigo Granita 1½ cups frozen blueberries, partially thawed ¼ cup lemon juice 1 Tbsp maple syrup 1 Tbsp agave nectar 2 Tbsp acai Powder Touch of stevia if desired 2 Tbsp water + more if needed to blend |
Instructions:
1. Mix: Combine all ingredients in a food processor, and puree until mostly smooth.
2. Freeze: Transfer mixture to a bowl and freeze, stirring occasionally, until partially frozen (about 4 hours).
3. Puree: Return semi frozen mixture to food processor and puree to form a smooth but still frozen consistency. Serve immediately and enjoy.
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