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
Scale
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.
