4 hrs 10 mins
I discovered this desert when the summer temperatures were nearing 40 C in London. It is adapted from a Delia Smith recipe and I love it because it's virtually no effort to make and so cooling to eat. This version makes a slightly "lumpy" granita, with little bits of strawberries in it, but if you want it ultra smooth, you could push the pureed berries through a nylon sieve, before adding the sugar and lemon juice. Serve in wine glasses for a beautiful, sparkling effect.
My Private Note
Units: US | Metric
- 1Put the strawberries and water in a bowl and then blitz with a hand blender until most of the berries are puréed or use a food processor for a smoother texture.
- 2Add the sugar and lemon juice and stir a few times to combine.
- 3Pour into a sealable container, cover and put in the freezer for two hours.
- 4After two hours, take it out and run a large spoon around the outside, mixing the frozen bits into the unfrozen centre.
- 5Return to the freezer for another hour, give it another mix, and then freeze again for one last hour.
- 6Now you should have a whole box of strawberry"snow crystals".
- 7You can serve it now, or just leave in the freezer for another day.
- 8If you continue to freeze it, remember to leave enough time to let it sit in the fridge for 30-40 minutes before you want to serve the granita, so you don't have a solid mass.
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Nutritional Facts for Strawberry Granita
Serving Size: 1 (190 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 135.8
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 2.4 mg
- Total Carbohydrate 34.8 g
- Dietary Fiber 1.5 g
- Sugars 32.0 g
- Protein 0.5 g