Blueberry & Thyme Granita - Cuisine Magazine - From New Zealand to the World
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 al
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Ingredients
- 250ml (1 cup) filtered water
- 100g (1⁄2 cup) brown rice malt syrup
- 2 tablespoons fresh thyme leaves, roughly chopped (or 1 tablespoon dried)
- 250g (2 cups) blueberries (fresh or frozen)
- 125ml (1⁄2 cup) lemon juice
- pinch fine sea salt
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