Fresh Strawberry Granita

4.8
(37)
25 Reviews
5 Photos

Granita is a gorgeous Italian frozen iced dessert . You can make it any time of the year, but it's really best enjoyed during the summer months. Not only is it cold and delicious, but it forces you to pop your hot face into the freezer four or five times to stir. Mixing the granita with a fork several times as it freezes results in perfect icy crystals.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on February 12, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Prep Time:
20 mins
Additional Time:
3 hrs 45 mins
Total Time:
4 hrs 5 mins
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

  • 2 pounds ripe strawberries, hulled and halved

  • 1 cup water

  • ⅓ cup white sugar, or to taste

  • ½ teaspoon lemon juice (Optional)

  • ¼ teaspoon balsamic vinegar (Optional)

  • 1 tiny pinch salt

Directions

  1. Rinse strawberries with cold water, then drain.

  2. Place berries into a blender with water, sugar, 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; the mixture should only be about 3/8 inch deep in the dish.

  3. Place the uncovered dish into the freezer until the mixture barely begins to freeze around the edges, about 45 minutes, it will still be slushy in the center.

  4. Keeping the mixture in the freezer, use a fork to lightly stir the frozen crystals from the edges in towards the center; mix thoroughly. Close the freezer and continue to chill until granita is nearly frozen, 30 to 40 more minutes. Mix lightly again with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork three to four more times until the crystals are separate and the granita looks dry and fluffy.

  5. Portion granita into small serving bowls to serve.

    close up view of Fresh Strawberry Granitas in glasses garnished with fresh mint
    Yoly

Chef's Notes

Hull the strawberries by using the tip of a small, sharp paring knife inserted at a 45-degree angle near the hull. Rotate the berry to cut out a small cone containing the hull. It saves a little bit of fruit from each strawberry.

Freezing times will vary greatly depending on how cold, empty, large, etc., your freezer is. Just keep checking and forking!

This granita recipe will work just as well with raspberries or a combination of ripe berries.

Editor's Note:

This recipe appeared in Allrecipes Magazine and was modified to include sparkling rosé or prosecco and fresh mint leaves.

85 home cooks made it!

Nutrition Facts (per serving)

69 Calories
0g Fat
17g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 69
% Daily Value *
Total Fat 0g 0%
Sodium 26mg 1%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 8%
Total Sugars 14g
Protein 1g 2%
Vitamin C 67mg 74%
Calcium 19mg 1%
Iron 1mg 3%
Potassium 175mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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