Strawberry, Mint & Mascarpone Granita

Directions

Add water, ½ sugar, and mint in small sauce pan and bring to boil, stirring often.

Turn down the heat to low, and let simmer to infuse mint.

Then strain mint from syrup through fine sieve.

In food processor, add 2 cups of strawberries with remaining 1 tablespoon of sugar.

Process until the strawberries are pureed.

Add mascarpone cheese, lemon juice, and salt.

Process until mascarpone is completely blended and smooth.

Pour in mint simple syrup and process until well mixed.

Transfer strawberry mixture in 8 by 8-inch glass baking dish and put dish into freezer.

It will take about 4 hours for mixture to be frozen.

Just before serving, with fork scrape granita.

Spoon mixture into bowls that are chilled in the freezer.

Place chopped or sliced strawberries on top.

Serve and enjoy!