Fresh Strawberry Granita Recipes

STRAWBERRY GRANITA

Strawberry Granita image

The mellowed acidity of aged balsamic vinegar pairs perfectly with the sugary sweetness of strawberries. For a special presentation, garnish with wild strawberries.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 3h20m

Number Of Ingredients 7

Ingredients

5 tablespoons sugar
1 quart (4 cups) ripe strawberries, washed and hulled
1 tablespoon fresh lemon juice
2 tablespoons vodka (optional)
1/8 teaspoon ground black pepper
1 tablespoon aged balsamic vinegar
1 tablespoon basil leaves, cut into thin strips

Steps:

To make the sugar syrup, combine 3/4 cup water and 4 tablespoons sugar in a small saucepan. Cook over medium heat, stirring until sugar has dissolved, about 2 minutes. Cool to room temperature.
Place half the strawberries in a blender with the sugar syrup, lemon juice, and vodka, if using. Puree. Transfer to a fine mesh sieve and press on puree, pushing the pulp through. Discard seeds remaining in sieve.
Pour mixture into a shallow 8-inch square pan. Freeze 2 to 3 hours, or until almost completely frozen. Scrape granita with a fork to make it flaky. Freeze for another hour and scrape again. When ready to serve, scrape again.
About 30 minutes before serving, quarter remaining strawberries lengthwise and transfer to a bowl. Add remaining tablespoon sugar, pepper, and vinegar; mash slightly with a fork, keeping mixture chunky. Add basil.
To serve, scrape some granita into 4 glasses and top with smashed strawberries.

Nutrition Facts : Calories 110 g, Protein 1 g

FRESH STRAWBERRY GRANITA

Fresh Strawberry Granita image

Categories Berry Fruit Dessert Freeze/Chill Frozen Dessert Strawberry Spring Summer Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 6 cups

Number Of Ingredients 4

Ingredients

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

Steps:

Stir first 3 ingredients in small bowl until sugar dissolves. Blend 3 cups strawberries in 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. Using fork, scrape granita into flaky crystals. Cover tightly and freeze. (Can be made 1 day ahead. Keep frozen.) Scrape granita into bowls. Garnish with berries and serve.

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