Blueberry Compote Granita - Cook For Your Life

Servings: Makes about 5 cups Prep time: 20minutes

Blueberry Compote Granita

If you are on a neutropenic diet, you can’t eat raw fruit. It has to be cooked. In the summertime this can be a little depressing, but don’t despair! The blueberries in this yummy iced dessert are cooked first into homemade compote, to make a simple fruity dessert everyone can enjoy, in or out of treatment. 

1. Puree the compote, water and ginger until smooth. Taste for desired sweetness.

2. Pour the blueberry mixture into a 9- x 9- x 2-inch glass baking pan and put into the freezer. After 30 minutes, with a fork scrape the icy pieces. Every 30 minutes continue to scrape until you have a flaky light texture. Serve or keep in an airtight container in the freezer, scraping every so often to keep a light texture.


Ann’s Tips and Tricks

If you don’t like ginger, add a teaspoon of lemon juice to the compote instead. It won’t make the granita lemony, it will just enhance the taste of the blueberries.

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