Strawberry Granita

For the past week, whenever the temperature has been too much to handle and I just have to cool down, I haven’t been grabbing a handheld fan or flipping on the air conditioning. Instead, I’ve been submerging my head in the frigid air of my freezer for a few minutes, and then grabbing a Tupperware full of this incredibly refreshing, icy cold strawberry granita.

Granita is a littie bit Popsicle, a little bit Italian ice, and a whole lotta delicious on a hot summer day. It’s very simple to make, and you can play around with limitless flavors (See here for lemon and grape granita recipes and step-by-step photos). The only gadgets you need are a small food processor, plastic container and metal fork, which is good because I’m sure you, like me, don’t have a lot of extra space in your kitchen for any more lumbering gadgets. I’m talkin’ to you, ice cream maker.

All you need is something to do for two hours, in between scraping the sides of the container full of lush, icy strawberry decadence, and a bowl and spoon at the ready. Or, hey, just eat it from the container… that’s fine, too.

I know you’ll just love this fresh strawberry granita, whether you’re serving it for friends or just sitting outside with a Tupperware in your lap and enjoying it all for yourself. This one will cool you to the core… no handfans or air conditioning necessary.

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Print Recipe

Strawberry Granita

Yield: Makes 6-8 servings


1 cup hot water
3/4 cup sugar
2 tablespoons fresh lemon juice
3 cups sliced hulled strawberries (1 pound whole berries), plus additional berries for garnish


Stir first 3 ingredients in a small bowl until sugar dissolves. Blend 3 cups strawberries in processor until smooth. Add sugar syrup and blend until combined.
Pour mixture into 13 x 9-inch nonstick metal baking pan. Freeze until icy around edges, about 30 minutes. Using fork, stir icy portions into middle of pan. Freeze until mixture is frozen, stirring edges into center every 30 minutes, about 2 hours. Using fork, scrape granita into flaky crystals. Cover tightly and freeze. Scrape granita into bowls. Garnish with berries and serve.
(Can be made 1 day ahead. Keep frozen.)
Adapted from Epicurious