Monday, July 2, 2018

Fresh strawberry granita


For the last few years, I've been making ice cream during the summer. I'm a huge fan of ice cream, like a lot of people. I could eat it every single day, though I recognize that this isn't a very good idea. I try to keep other frozen treats around, like popsicles and fruit bars, to satisfy the craving for cold sweetness on hot summer days. Really, anything goes for me when it comes to frozen desserts. I'm not picky; I love it all.

I've been looking at homemade dairy-free options for frozen desserts lately, since dairy has become a bit of an issue for a family member. I remembered making a lemon granita with my dad when I was a kid - how much I enjoyed the process, which involved lots of ice-scraping, and how delicious it was to eat. I went looking for something similar to make with my kids, and found an easy, delicious-sounding recipe from Epicurious.com for Fresh Strawberry Granita. Have you tried a granita? It's a puree of fruit that is frozen in a flat pan and scraped periodically to create mounds of juicy, fruity flakes of ice. If you like sorbet, or Italian ice, you'll love granita.

Fresh Strawberry Granita
Makes about 6 cups

1 cup hot water
3/4 cup sugar
2 tablespoons fresh lemon juice
3 cups sliced, hulled strawberries (1 pound whole berries), plus extra berries for optional garnish



Stir first 3 ingredients in small bowl until sugar dissolves. Blend 3 cups strawberries in processor (or blender, which I used because I don't have a processor) until smooth. Add sugar syrup and blend until combined.


Pour mixture into 13x9x2-inch nonstick metal baking pan. Freeze until icy around edges, about 25 minutes.



Using fork, stir icy portions into middle of pan. Freeze until mixture is frozen, stirring edges into center every 20 to 30 minutes, about 1 1/2 hours. Scrape granita into flaky crystals.


Cover tightly and freeze (I transferred my granita to a plastic container with a lid; it can be made 1 day ahead. Keep frozen.) Scrape granita into bowls. Garnish with berries and serve.

You might find that your granita takes a bit longer to reach the stage where it gets flaky, so you can do what I did: freeze it for another hour or so after putting it into a container, then scrape it again really well just before serving. It was much easier to scrape with a little extra freezer time. But it melts quickly - I almost couldn't take my photos in time to show it really icy.

I'm going to make this recipe again very soon with a mixture of berries, probably raspberries, blueberries and strawberries. We all loved its cold, sweet-tart freshness and we can't wait to eat it again! The recipe makes a lot, plenty to share. You could easily adjust the sugar and lemon to your taste. If you're looking for an easy, fruity and fresh dessert for the Fourth of July, you should definitely try a delicious granita.

9 comments:

  1. What a lovely refreshing idea. The children have been eating mango sorbet and raspberry sorbet from the shop here, but homemade granita sounds much nicer. I am waiting for my second lot of strawberries to ripen then I'll give it a go. CJ xx

    ReplyDelete
  2. Looks amazing! I had an issue with dairy as a middle schooler that I eventually grew out of, and had many Edy’s strawberry pops in summer, which seem very similar to this. Enjoy!

    ReplyDelete
  3. This looks so yummy and refreshing! It also sounds so easy to make with just a handful of ingredients. My daughter loves strawberries, so I bet she would love this for a hot, summer day treat.

    ReplyDelete
  4. Yum! My doctor said that as we get older (me, not you) we don't digest dairy as well. I know this is true for me so I avoid it. I feel so much better when I do. I LOVE your strawberry yumminess. It's so pretty, too.

    ReplyDelete
  5. I'm not an ice cream lover, but this looks soooo good!

    ReplyDelete
  6. Very good for our mini heatwave over here. Will definitely try with our next lot of raspberries. Jo x

    ReplyDelete
  7. Mmmmmm! And beautiful too. We like to put frozen strawberries in the blender with a drizzle of cream and a bit of sugar, let it sit at room temp for an hour or two until the strawberries are partially thawed, then blend until smooth. It can come out like soft serve or a shake. So good. Works with milk substitutes too, though not as creamy.

    ReplyDelete
  8. Looks delicious. Just right for our heatwave.

    ReplyDelete
  9. The perfect dessert for a summers day, sounds delicious.

    ReplyDelete

Thank you for leaving a comment. It's so good to hear from you! I don't always have time to reply but I try to answer questions when I can.

Related Posts Plugin for WordPress, Blogger...