BLUEBERRY & THYME GRANITA

SERVES 4-6 / PREPARATION 5 MINUTES / COOKING 2 MINUTES / FREEZING 4 HOURS OR OVERNIGHT

So simple and incredibly full of flavour and colour, this granita uses brown rice malt syrup as the sweetener, making it a lovely low-fructose frozen dessert alternative.

250ml (1 cup) filtered water

100g (½ cup) brown rice malt syrup

2 tablespoons fresh thyme leaves, roughly chopped

(or 1 tablespoon dried)

250g (2 cups) blueberries (fresh or frozen) 125ml (½ cup) lemon juice pinch fine sea salt

Combine the water, brown rice malt syrup and thyme leaves in a small saucepan and bring to the boil. Reduce to a simmer and cook for 2 minutes. Remove from the heat and set aside until cool. Strain syrup into a blender (you can compost the thyme leaves), add the blueberries, lemon juice and salt. Blend on high until smooth. Transfer to a large shallow freezer-proof dish and freeze for 4 hours, or overnight. Remove from the freezer and, using a fork, scrape the granita into fine crystals. Return to the freezer until ready to serve.