Combine all ingredients in a blender, except the blueberries and pulse as necessary. Pour the mixture into a shallow baking dish. Stir in the blueberries. Place the dish in the freezer, stir with a fork after 30 minutes. Continue to stir it every hour until completely frozen (about 4-6 hours). Store in an airtight container for up to 5 days.

Optional:

Serve the granita on peach "carpaccio". Slice peaches very thinly to build a base on the plate. Brush lightly with maple syrup and top with granita and fresh blueberries.

Per serving: 89 Calories (kcal); 1g Total Fat; (4% calories from fat); 1g Protein; 23g Carbohydrate; 0mg Cholesterol; 127mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates