Indigo Granita

The antioxidant powerhouses of blueberries and acai combine forces to produce a colorful, healthy, and refreshing berry dessert. Serve in a martini glass with a touch of mint for full aesthetic effect.

Indigo Granita

Ingredients

  • 2 tbsp acai berry powder
  • 1 1/2 cups frozen blueberries, partially thawed
  • 1/4 cup lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp agave nectar
  • touch of stevia if desired

Directions

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

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