Maple Granita

Ingredients:
- 3 1/2 cups water, preferrably spring water with no chlorine taste
- 1/2 cup maple syrup, preferrably Canadian medium amber
- 1 teaspoon gingerroot, finely minced
- 3/4 cup lemon juice
- 2 cups granulated sugar
- 2 cups blueberries
- 1/4 cup of fresh mint

Directions:
- Whisk together water, maple syrup, ginger, lemon juice and sugar in a large saucepan.
- Place saucepan over high heat and bring to a boil for 2 minutes. REduce heat to medium and cook for an additional 5 minutes.
- Remove from heat and pour into a large 2 inch deep baking dish. Freeze for 4 hours or overnight.
- To serve scoop granita into chilled glasses and garnish with blueberries and fresh mint.