Blueberry granita offers the cool, summer refreshment of ice cream in a healthier, easier package. The regular stirring of the granita as it freezes is a great job for the kids.

Blueberry Granita

Servings: 4 to 6

3 1/2 cups blueberries

1/2 cup superfine sugar

3/4 cup water

1 teaspoon lemon zest

1 tablespoon lemon juice

Crème fraîche or unsweetened whipped cream, for serving

In a food processor, combine 2 1/2 cups of the blueberries with the sugar. Process until very smooth. Transfer the purée to a mesh strainer set over a medium bowl. Use a spoon to help press the juices out of the pulp. Discard the pulp.

Mix in the water, lemon zest and juice. Transfer the mixture to a shallow, nonreactive baking dish and place in the freezer. Every hour, use a fork to stir the mixture, crushing and scraping it as ice forms.

After about 4 hours, when the mixture is evenly frozen and icy, scrape again with a fork to fluff the crystals. Spoon the granita into chilled serving glasses, then top with remaining blueberries and crème fraîche.

-- Recipe from Jim Denevan's "Outstanding in the Field: A Farm to Table Cookbook," Clarkson Potter, 2008)