Boozy cider and blueberry granita
A highly refreshing adult treat, this granita is perfect on a hot summer day.

3 sprigs thyme
1/2 cup sugar
1/2 cup water
3/4 cup blueberries
2 cups hard cider

Place an 8- by-8-inch square metal cake pan in the freezer to chill while you make the granita mixture.

In a saucepan, cook thyme, blueberries, sugar, water and cider for about 5 minutes on medium-high heat. Turn off the heat and allow the mixture to cool completely. Remove the sprigs of thyme. Blend mixture in food processor and strain, pressing the solids through a fine-mesh sieve. Reserve the solids that will not pass through the sieve for another use. Freeze the strained liquid in the chilled metal baking dish. Every 40 minutes to an hour, scrape the surface of the granita with a fork. After about 5 hours, once the granita has reached a frozen yet soft consistency, scoop into individual glasses and serve.

Blueberry lavender granita
This version lies somewhere between a granita and a sorbet. The blueberry to water ratio gives it a rich and jammy texture, while the lavender makes an excellent flavour combination with blueberries.

1 cup water
3/4 cup sugar
1 tablespoon culinary-grade lavender
3 cups blueberries
1 tablespoon lemon juice

Place an 8- by-8-inch square or 8-inch round metal cake pan in the freezer to chill will you make the granita mixture.

Make a lavender simple syrup by bringing the sugar, water and lavender to a boil on medium-high heat. Reduce heat and simmer on low for about two to three minutes until sugar is completely dissolved. Turn off the heat and allow the mixture to cool. After about 20 minutes strain the lavender and add the syrup to a pot with the blueberries and lemon juice.

Bring the blueberry mixture to a boil and simmer for 5 to 7 minutes on medium heat until the blueberries are soft and start to burst. Turn off the heat and allow the mixture to cool com- pletely. Blend in a food processor and press the resulting liquid through a fine sieve to strain the solids. Discard the solids, pour the strained mixture into the chilled metal baking pan and place in the freezer. Every 40 minutes to an hour, scrape the surface of the granita with a fork. After about 5 hours, once the granita has reached a frozen yet still soft consistency, scoop into individual glasses and serve.