How to Make Strawberry Granita

Granita is an ice dessert similar to sorbet, except it's easier to make and has a more granular texture. You scrape it together yourself, almost like an old-fashioned sno-cone. This recipe makes about 2 c.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 1/2 c. fresh ripe strawberries
• 1/2 c. sugar
• 1 tbsp. lime juice
• 2 tbsp. Triple Sec (optional)
• Strawberry Hullers
• Groceries
• Blenders
• Citrus Reamer
• Glass Bowl
• Strainers
• Glass Bowl
• Strainers

1. Wash and stem the strawberries. Be very selective as you do this; use only the ripest, reddest strawberries in the bunch. Carefully trim away any white parts and any stems or leaves.

2. Place the strawberries, sugar, lime juice and optional Triple Sec in a blender or food processor and puree. Blend it as finely as you can.

3. Strain the mixture through a very fine mesh strainer to catch the seeds. Force as much of the pulp through as you can. This step can become tedious as the strainer gets clogged; it may help to empty the strainer into a glass bowl after a while, clean the strainer and return the berry puree to it.

4. Strain the mixture right into a shallow container. Place this in the freezer when you're done.

5. Freeze for 2 to 3 hours. Stir it together with a fork every 20 minutes or so, crushing any lumps and breaking up any frozen film. This creates granita's signature texture.

6. Serve just before it freezes solid.

Tips & Warnings

• If your granita freezes solid, don't despair. Simply scrape it back up with a fork or clean cheese grater.

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