So you know I have huge crush on summer strawberries, right? Well, now I’m seriously flirting with them.
As I told you when we made our Lemon-Basil Strawberry Caprese, I buy six baskets of strawberries at a time. I’ve been doing this every Sunday at my local Farmer’s Market — and they just keep getting sweeter and sweeter!
I eat about 90% of them, and I share the other 10% — if I’m feeling extra generous. 😉This past Sunday, I really wanted to make this granita recipe, so before I had a chance to finish the strawberries off, I put some into the food processor and puréed!
I love this strawberry dessert because while the berries are certainly transformed, and mixed with a few things, they don’t loose their intensely intoxicating, sweet, delicious flavor — it still shines brightly.
This would be an absolutely perfect dessert recipe for your 4th of July BBQ! And you can make it ahead — start it now if you’d like to.
- 4 cups fresh strawberries washed, dried and stems removed
- 3 tablespoons water
- 3 tablespoons granulated sugar
- 2 tablespoons fresh orange juice
- 1/4 cup vodka
Add the strawberries to a food processor fitted with the blade attachment and blend until they're as smooth a purée as possible.
Place a strainer over a medium-sized mixing bowl and pour in the strawberry purée. Use the back of a large spoon to press on the purée. Strain and press with the spoon until you've gotten as much into the bowl as possible -- the idea is to make a smoother purée. Set aside.
Add the sugar and water to a small saucepan over medium heat. Warm this only until the sugar has dissolved, about 2 minutes. Then pour it into the bowl with the strawberry purée, along with the vodka and orange juice.
Pour the mixture into an 8 X 8-inch baking dish and freeze until the granita becomes slushy, about 1 hour. Use a fork to stir. Continue freezing the granita until frozen, about 4 hours -- stirring every hour with the fork to form crystals. (Stirring during the freezing time is crucial to get the proper consistency.)