Blueberry Ginger Granita
['2 tablespoons chopped peeled fresh ginger', '1/2 cup superfine granulated sugar', '3/4 pounds blueberries (2 1/2 cups), thawed if frozen', '3/4 cup water', '2 teaspoons fresh lime juice']
Finely grind ginger with sugar in a food processor. Add blueberries and purée until smooth. Force purée through a fine sieve into an 8- to 9-inch baking pan, pressing hard on solids (discard solids). Stir in water and lime juice.
Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, about 4 hours total. Scrape with a fork to lighten texture, crushing any lumps.
Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).
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