Indigo Granita

Watch this recipe featured on Super Foods With Jules episode>


Indigo Granita


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.

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

Mix: Combine all ingredients in a food processor, and puree until mostly smooth.
Freeze: Transfer mixture to a bowl and freeze, stirring occasionally, until partially frozen (about 4 hours).
Puree: Return semi frozen mixture to food processor and puree to form a smooth but still frozen consistency.  Serve immediately and enjoy.

Serves 2

Raw, Vegan, Gluten-Free, Low-Sugar

© 2009

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