Strawberry Granita Recipes

FRESH STRAWBERRY GRANITA

Steps:

• 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.
• 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.

FRESH STRAWBERRY GRANITA

Steps:

• Rinse strawberries with cold water; let drain. Transfer berries to a blender and add sugar, water, lemon juice, balsamic vinegar, and salt.
• Pulse several times to get the mixture moving, then blend until smooth, about 1 minute. Pour into a large baking dish. Puree should only be about 3/8 inch deep in the dish.
• Place dish uncovered in the freezer until mixture barely begins to freeze around the edges, about 45 minutes. Mixture will still be slushy in the center.
• Lightly stir the crystals from the edge of the granita mixture into the center, using a fork, and mix thoroughly. Close freezer and chill until granita is nearly frozen, 30 to 40 more minutes. Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until the granita is light, crystals are separate, and granita looks dry and fluffy.
• Portion granita into small serving bowls to serve.

STRAWBERRY GRANITA

Steps:

• Put 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.
• Add the sugar and lemon juice and stir a few times to combine.
• Pour into a sealable container, cover and put in the freezer for two hours.
• After two hours, take it out and run a large spoon around the outside, mixing the frozen bits into the unfrozen centre.
• Return to the freezer for another hour, give it another mix, and then freeze again for one last hour.
• Now you should have a whole box of strawberry"snow crystals".
• You can serve it now, or just leave in the freezer for another day.
• If 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.

STRAWBERRY BASIL GRANITA

Steps:

• Combine the sugar and vinegar in a small saucepan. Cook, stirring constantly, over medium heat until the sugar completely dissolves, 3 to 5 minutes. Remove from the heat and cool, the mixture should be the consistency of maple syrup.
• Combine the strawberries and basil in a food processor and puree. Add the sugar mixture and pulse the machine to combine. Pour into an 8-inch square baking dish, cover loosely with plastic wrap and freeze for about 2 hours.
• When the edges begin to harden, use the tines of a fork to scrape them into bits. Repeat the procedure in 1 to 2 hours, and then occasionally thereafter, until the mixture is frozen through in "shavings." Freeze overnight.
• Spoon the granita into serving dishes and garnish each with a basil leaf, then serve.

STRAWBERRY GRANITA

Steps:

• To make the sugar syrup, combine 3/4 cup water and 4 tablespoons sugar in a small saucepan. Cook over medium heat, stirring until sugar has dissolved, about 2 minutes. Cool to room temperature.
• Place half the strawberries in a blender with the sugar syrup, lemon juice, and vodka, if using. Puree. Transfer to a fine mesh sieve and press on puree, pushing the pulp through. Discard seeds remaining in sieve.
• Pour mixture into a shallow 8-inch square pan. Freeze 2 to 3 hours, or until almost completely frozen. Scrape granita with a fork to make it flaky. Freeze for another hour and scrape again. When ready to serve, scrape again.
• About 30 minutes before serving, quarter remaining strawberries lengthwise and transfer to a bowl. Add remaining tablespoon sugar, pepper, and vinegar; mash slightly with a fork, keeping mixture chunky. Add basil.
• To serve, scrape some granita into 4 glasses and top with smashed strawberries.

STRAWBERRY AND MASCARPONE GRANITA

Steps:

• Place the water, 1/2 sugar, and mint in a small pan and bring to a simmer, stirring occasionally to help dissolve the sugar. Let simmer over low heat to steep the mint. Then strain the mint from the simple syrup. Discard the mint.
• In a food processor combine 2 cups of strawberries with the remaining 1 tablespoon of sugar. Run the machine to puree the strawberries. Add the mascarpone cheese, lemon juice, and salt. Run the machine until the mascarpone cheese is fully incorporated. Add the mint simple syrup and run the machine to combine. Place the strawberry mixture in an 8 by 8-inch glass dish and place the dish in the freezer. The mixture will take about 4 hours to freeze.
• To serve, use a fork to scrape the granita. Spoon the mixture into chilled bowls. Top with the finely chopped strawberries. Serve immediately.

STRAWBERRY GRANITA

Steps:

• Mix sugar and water in a blender until sugar dissolves.
• Add strawberries and juice and blend until smooth.
• Pour into an 8-inch square baking dish.
• Cover and freeze 3 hours and stir well.
• Cover and freeze 5 hours or overnight.
• Remove from freezer and let stand at room temperature about 10 minutes.
• Scrape mixture with a fork until fluffy.

STRAWBERRY GRANITA

Steps:

• Place the strawberries in a bowl with the sugar and stir to coat the berries. Line another bowl with a double layer of cheesecloth and add the berries.
• Gather opposite corners of the cheesecloth and tie tightly. Repeat with the other two corners, leaving the knot open to slip in a wooden spoon handle. Propping the spoon across the top of a large bowl, suspend the berries. Refrigerate overnight.
• Squeeze as much juice as possible from the berries. Correct for sugar and stir in the salt. Reserve the pulp for jam.
• Pour the strawberry juice into a nonstick baking dish. Freeze for several hours. Use a spatula to cut and scrape the frozen juice into an ice the consistency of snow. Refreeze before serving. Place a few scoops of granita in a bowl and drizzle a few drops of the vinegar over it. Serve.

STRAWBERRY GRANITA WITH WHIPPED CREAM

Steps:

• Puree strawberries, sugar, and salt in processor until smooth. Add water and lemon juice and process to blend. Strain into 8x8x2-inch metal baking pan. Cover with foil and place in freezer. Stir with fork every hour until frozen, about 4 hours. DO AHEAD Can be made 2 days ahead. Keep frozen. Using fork, scrape granita down length of pan, forming icy flakes. Return to freezer. Beat 1 cup chilled whipping cream until firm peaks form. Divide cream among dishes. Spoon granita over and serve immediately.