This plum blueberry ginger granita is the perfect way to end a barbecue. Make this sweet treat the day before so you can just enjoy the party!
Summer in Chicago is also barbecue season! We spend so much time in the fall, winter and spring cooped up that once the weather looks a little warm, we all flock to our yards/porches/tiny balconies. I’m pretty lucky to live in Chicago and have a yard and we only have to share it with our awesome upstairs neighbors.
Needless to say, we have been dining outside as much as possible and Mr. B has been grilling every second he can. Because I usually let him man the grill, I like to spend my time making desserts that are perfect for barbecue season.
Today’s recipe, a plum blueberry ginger granita, is the perfect way to end a meal on a hot, Chicago summer day. It’s also a great way to use up some of your farmer’s market or CSA bounty!
Plum Blueberry Ginger Granita
If colors could be delicious, ripe plums would be my favorite. When cooked, they turn the most delicious reddish-purple color. Add in blueberries and you’re going to feel blessed with deliciousness.
Granitas are pretty easy to make. Basically, you puree fruit with water, sugar and spices and then freeze it. Scraping it every 30 minutes or so keep it from freezing solid.
For this plum blueberry ginger granita, I used Ebony Treat plums and frozen blueberries. I let the blueberries defrost a little bit but since I was planning on cooking all of the fruit together, I wasn’t too worried about the temperature.
This type of dessert does melt pretty fast. I recommend keeping it on ice and scooping it out right before you are ready to serve it.
- 2 pounds plums, pitted and quartered
- 1 cup blueberries (fresh or frozen)
- 1 cup water
- 2/3 cup white sugar
- 2 tablespoons grated ginger
- 1/8 teaspoon kosher salt
- 1 stick cinnamon
- In a medium pot over medium heat, bring all the ingredients to a boil. Reduce the heat and simmer for 15 minutes, stirring occasionally. Remove cinnamon stick and let cool.
- When cool, blend mixture until smooth. Pour into a shallow glass dish and put in the freezer. Every 30 minutes, scrape the mixture with a fork. Repeat until the fruit puree is completely frozen. Serve with an ice cream scoop.
Chicago Recipe Bloggers Virtual Dinner Party
Let’s get this dinner party started!
Basil Burrata Dip with Fresh Tomatoes – Everything Erica
Main Dish Option #1
Spicy Chicken with Grilled Peaches – Her Tasty Life
Main Dish Option #2
BBQ Pulled Pork Sandwiches – The Kittchen
Side Dish #1
Herbed Corn and Avocado Salad – Lake Shore Lady
Side Dish #2
Sweet Pepper Honey Cornbread Muffins – Butter & Type
Bourbon Milkshake – Grandbaby Cakes
Plum Blueberry Ginger Granita – Honey & Birch (!!)
Be sure to check out the other bloggers’ recipes! If you’re looking for more cold sweet treats?
Try my raspberry lemon granita
or this honey vanilla bean ice cream!