Fresh Strawberry Granita

From the kitchen of Carly

Bright, icy strawberry granita made by freezing a blended berry and sugar syrup, then scraping it into delicate crystals. The result is refreshing, naturally sweet, and endlessly craveable on warm days. Top with fresh berries.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 cup hot water
  • 13/4 cup sugar
  • 12 tablespoons fresh lemon juice
  • 13 cups sliced hulled strawberries (1 pound whole berries) plus additional berries for garnish

Instructions

  1. 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.

  2. 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.