Blueberry Ginger Granita

Makes four servings

2 cups fresh blueberries, washed and stem-free

1/2 tablespoon freshly grated ginger

1/4 teaspoon ground cinnamon (for just a hint of spice)

1/2 cup water

1 1/2 tablespoons honey

2 tablespoons fresh lime juice

1/4 teaspoon salt

Combine all of the ingredients into the bowl of a food processor with the steel blade (or in a blender). Blend until smooth with just specks of blueberries. Pour the mixture into a shallow dish.

Cover and place in the freezer. After an hour, pull it out and scrape the mixture with a fork. Return it to the freezer and repeat every half hour or so to get that grainy granita texture. It's ready when all the liquid has frozen and it's like a hard slush.

Garnish with more fresh, whole blueberries or small pieces of mango, pineapple, or other tropical fruit -- or with a big dollop of whipped cream and sprig of mint. Store in the freezer and eat within a couple of days while the flavor is still popping.