Strawberry Granita

Makes 6-8 servings



1 cup hot water

3/4 cup sugar

2 tablespoons fresh lemon juice

3 cups sliced hulled strawberries (1 pound whole berries), plus additional berries for garnish



Stir first 3 ingredients in a small bowl until sugar dissolves. Blend 3 cups strawberries in processor until smooth. Add sugar syrup and blend until combined.


Pour mixture into 13 x 9-inch nonstick metal baking pan. Freeze until icy around edges, about 30 minutes. Using fork, stir icy portions into middle of pan. Freeze until mixture is frozen, stirring edges into center every 30 minutes, about 2 hours. Using fork, scrape granita into flaky crystals. Cover tightly and freeze. Scrape granita into bowls. Garnish with berries and serve.


(Can be made 1 day ahead. Keep frozen.)


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