This Fresh Strawberry Granita recipe is a super special, refreshing and delicious summer treat. It’s a lovely afternoon snack on a hot day, and a delightful dessert on a warm night. 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, at the peak of their season, 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 ninety percent of them, and I share the other ten percent — if I’m feeling extra generous. 😉 This past Sunday, I really wanted to make this Fresh Strawberry Granita recipe, so before I had a chance to finish the strawberries off, I put some of them into the food processor and puréed away.
What is Granita, anyway?
- Granita is a semi-frozen dessert, made from fresh fruit or fruit juice, water and sugar. The ingredients form into a crunchy, melt-in-your-mouth fruit ice. It’s refreshing an delicious to eat on its own, it also makes for a fantastic frozen cocktail if you add a splash of liquor.
I love this Fresh Strawberry Granita recipe 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. As it should.
Here are a couple more super scrumptious summer granita recipes:
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.
Enjoy every last bite!
P.S. The addition of the vodka is totally optional. It’s delicious either way. I promise!
This Fresh Strawberry Granita recipe is a super special, refreshing and delicious summer treat. It's a lovely afternoon snack on a hot day, and a delightful dessert on a warm night.
Please note that about 6 hours of the prep time is the freezing time.
- 4 cups fresh strawberries, washed and dried, stems removed
- 3 tablespoons water
- 3 tablespoons granulated sugar
- 2 tablespoons fresh orange juice
- 1/4 cup vodka (optional)
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 3 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 it 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.)
You can omit the vodka if you'd like to -- if not, this yummy dessert can double as a cocktail.