Search
by Ingredient

Strawberry Granita

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by shiloah

YIELD

1 quart

PREP

15 min

COOK

?

READY

3 hrs

Ingredients

2 946
PINTS ML STRAWBERRIES *
1 ½ 355
CUPS ML WATER
¾ 177
CUP ML SUGAR

Directions

Place a non-reactive roasting pan or gratin dish in the freezer.

Rinse and hull the strawberries.

Purée in the blender or food processor and measure 2½ cups puree.

Bring sugar and water to a boil in a saucepan, stirring occasionally to dissolve sugar.

Cool the syrup and combine with the puree.

Pour into the prepared pan and return to the freezer.

When the mixture starts to freeze, stir every 10 minutes or so, scraping the frozen mixture from the bottom and sides of the pan and mixing it with the as-yet-unfrozen mixture.

When there is no longer any unfrozen liquid in the pan, pack the granita into a chilled container and press plastic wrap against the surface.

Serve within a few hours for best texture.

If the granita freezes to a solid block, pop it out of the container and cut into thick slices with a stainless steel knife.

Chop the slices finely, replace in the container and freeze until serving time.

Serve the granita in chilled stem glasses.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 126g (4.4 oz)
Amount per Serving
Calories 145 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 12g 12%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
 

Email this recipe