- 2 pounds ripe strawberries, hulled and halved
- 1/3 cup white sugar, or to taste
- 1 cup water
- 1/2 teaspoon lemon juice (optional)
- 1/4 teaspoon balsamic vinegar (optional)
- 1 tiny pinch salt
- Rinse strawberries with cold water; let drain. Transfer berries to a blender and add sugar, water, lemon juice, balsamic vinegar, and salt.
- 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.
- 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.
- 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.
- Portion granita into small serving bowls to serve.
04/28/2018
recipepes.com
Fresh Strawberry Granita, recipe
PT15M
PT1H
5
455 calories
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