Diva Tasting: Strawberry Granita…

While they are in season or with frozen anytime, this recipe is a nice pallet cleanser…

Fresh Strawberry Granita


2 pounds ripe strawberries, hulled and halved

Cup White Sugar, Or To Taste

1 Cup Water

½ Teaspoon Lemon Juice (Optional)

¼ Teaspoon Balsamic Vinegar (Optional)

1 Tiny Pinch Salt


Step 1 Rinse strawberries with cold water; let drain. Transfer berries to a blender and add sugar, water, lemon juice, balsamic vinegar, and salt.

Step 2 Pulse several times to get the mixture moving, then blend until smooth, about 1 minute. Pour into a large baking dish. Puree should only be about 3/8 inch deep in the dish.

Step 3 Place dish uncovered in the freezer until mixture barely begins to freeze around the edges, about 45 minutes. Mixture will still be slushy in the center.

Step 4 Lightly stir the crystals from the edge of the granita mixture into the center, using a fork, and mix thoroughly. Close freezer and chill until granita is nearly frozen, 30 to 40 more minutes. Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until the granita is light, crystals are separate, and granita looks dry and fluffy.

Step 5 Portion granita into small serving bowls to serve.

Notes: This will work with other fruit and berry purees.


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