If you’re craving something refreshingly light, zesty, and just bursting with natural sweetness, this Strawberry and Lemon Granita Recipe is going to become your new summer obsession. The bright, tangy lemon pairs effortlessly with the juicy, fragrant strawberries to create a perfectly icy treat that’s both invigorating and simple to make. Whether you want a hassle-free dessert after a sunny meal or a cool snack to beat the heat, this granita beautifully combines just a few ingredients into a deliciously textured experience you’ll find impossible to resist.
Ingredients You’ll Need
Sometimes the simplest ingredients make the biggest impact, and this recipe is a perfect example. Each component here plays a vital role in bringing together the vibrant flavor and the perfectly icy texture of this delightful granita.
- Water: The base of the granita, providing the icy structure you’ll love.
- Sugar: Balances the tartness with a gentle sweetness, enhancing the fruit flavors without overpowering.
- Lemon juice & zest: Offers a bright, zesty punch and aromatic depth that brings the granita to life.
- Strawberries, puréed: Adds natural sweetness and a gorgeous pink hue, making the granita as beautiful as it is tasty.
How to Make Strawberry and Lemon Granita Recipe
Step 1: Make the Simple Syrup
Start by combining the sugar and water in a saucepan over medium heat. Stir gently until all the sugar has dissolved into the water, creating a smooth, sweet syrup. This syrup is what will freeze into those delightful icy crystals we want in the granita.
Step 2: Mix in the Fresh Flavors
Once your syrup has cooled to room temperature, it’s time to stir in the freshly grated lemon zest, lemon juice, and puréed strawberries. This step infuses the sweet syrup with vibrant citrus oils and juicy berry flavor, ensuring every bite bursts with freshness.
Step 3: Freeze and Scrape
Pour your mixture into a shallow metal bowl — metal helps the freeze happen evenly and faster. Place it in the freezer and every 30 minutes, give it a thorough scrape with a fork to break up the ice and create that light, flaky granita texture. Keep repeating this process for about 3 to 4 hours until you get perfect icy crystals throughout.
Step 4: Serve While Slightly Slushy
Granita is best enjoyed when it’s still a little slushy and hasn’t frozen solid into one hard block. Spoon it into pretty glasses or bowls and get ready for an icy treat that feels like summer in every mouthful.
How to Serve Strawberry and Lemon Granita Recipe
Garnishes
Add a fresh twist by garnishing your granita with a sprig of mint for a cooling contrast or some thin lemon slices for extra zing. A few whole strawberries or a sprinkle of lemon zest on top can make your serving look as amazing as it tastes.
Side Dishes
This granita shines as a palate cleanser between courses or a light dessert alongside a simple summer salad or grilled seafood. Pair it with something savory and fresh to balance the sweetness and acidity of the strawberry and lemon granita.
Creative Ways to Present
For a fun party idea, serve your granita in hollowed-out lemon halves or small mason jars layered with fresh fruit and herbs. You might even turn it into a frozen topping for cakes or ice cream for a surprising burst of flavor and texture.
Make Ahead and Storage
Storing Leftovers
If you happen to have any granita left, keep it covered tightly in an airtight container in the freezer. It will hold well for up to a week, although it’s always best fresh to enjoy the ideal texture.
Freezing
You can make the granita mixture ahead of time and freeze it following the same scraping method. Just be sure to check in regularly during freezing to maintain those signature icy flakes rather than a solid block.
Reheating
Granita isn’t something you rehear in the traditional sense, but if it freezes too hard, simply let it sit at room temperature for 5 to 10 minutes and scrape it with a fork again to bring back the perfectly grainy texture before serving.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Frozen strawberries work just fine in this Strawberry and Lemon Granita Recipe. Just thaw them slightly before puréeing to get a smooth consistency that blends well with the syrup.
How long does granita keep its texture in the freezer?
Granita is best eaten within a few days of making, as over time it can freeze too solid. If kept in an airtight container, its icy flakes will stay enjoyable for up to a week.
Can I make this recipe with other fruits?
Definitely! While this Strawberry and Lemon Granita Recipe is a classic, you can experiment with fruits like watermelon, raspberries, or mango paired with a bit of citrus to keep that fresh tang.
Why do I have to scrape the granita during freezing?
Scraping breaks up the forming ice crystals, ensuring the granita develops a light, flaky texture instead of freezing into a solid block. It’s the key step to that signature icy consistency.
Is this granita suitable for kids?
Yes! It’s a naturally sweet and refreshing treat, and since it uses real fruit and simple ingredients, it’s a healthier alternative to artificial popsicles or ice creams.
Final Thoughts
Now that you have the ultimate Strawberry and Lemon Granita Recipe in your cooking arsenal, I encourage you to dive in and create this vibrant, icy delight. It’s perfectly simple, beautifully refreshing, and bursting with flavor — an absolute joy to make and share with friends and family. Here’s to many sunny days filled with cool, tart, and sweet spoonfuls of happiness!
Print
Strawberry and Lemon Granita Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Freezing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and vibrant Strawberry and Lemon Granita, combining the tartness of lemon with sweet strawberry puree, served as a lightly icy, slushy dessert perfect for warm days.
Ingredients
Syrup
- 1 cup water
- 1/3 cup sugar
Flavorings
- Juice and zest of 3 lemons
- 1 cup strawberries, puréed
Instructions
- Make the Simple Syrup: Over medium heat, in a saucepan, combine the sugar and water. Stir continuously until the sugar is completely dissolved, creating a clear syrup base.
- Mix the Ingredients: Remove the syrup from the heat and allow it to cool to room temperature. Then, stir in the lemon zest and lemon juice followed by the puréed strawberries to infuse the syrup with fresh fruity flavors.
- Freeze and Stir: Pour the mixture into a metal bowl and place it in the freezer. Every 30 minutes, use a fork to scrape and stir the mixture, breaking up any ice crystals. Repeat this process over 3 to 4 hours until the granita is fully frozen and has a flaky, granular texture.
- Serve: Serve the granita while it is still slightly slushy for the best texture and refreshing experience.
Notes
- Use a metal bowl for faster freezing and easier scraping.
- Regular stirring during freezing prevents large ice crystals and keeps the texture light.
- If you prefer a sweeter granita, adjust the sugar quantity before heating.
- Granita is best enjoyed immediately after freezing; it can be scraped again if it hardens too much.
