Homemade Granita is one of my favorite summer treats. It’s super refreshing, sweet and tasty. Basically granita is a granular ice with a sugar-syrup base and flavored with fruit purée, coffee or wine. It comes from the italian granire, which means to make grainy. Sometimes, it’s also called water ice or Italian Ice, and now you understand why
It takes a little time to make granita (about 3 hours) but your freezer does almost all the job for you. You just have to prepare the syrup, purée the fruits, combine together, put in the freezer and check back on your baby every half hour. In between, just relax.
Making granita is a perfect way to use overripe fruits you won’t have time to use before they spoiled.
Just a quick tip here. In the recipe, you’ll see that you need to add lemon juice to the strawberries. So why is that?
Adding a splash of lemon juice in your fruits will help them keep their beautiful colors. See that bright red on the pics? That’s all natural, I didn’t add any food coloring agent, or use photoshop.
It also prevents fresh cut fruits from becoming brown. This works with fruit salads, apples, avocados, potato salads or any other food that may suffer from oxidation.
Last thing! If you plan to bake with blueberries, using lemon juice will prevent them from turning green while baking, which is not really appetizing.
But now, let’s see this strawberry granita recipe! Enjoy!
Fresh Strawberry Granita
Cal: 115 - Protein: 0.55 g - Fat: 0.2 g - Carbs: 29.4 g - Fiber: 1.5 g - Sugar: 23.2 g - WW Old Points: 2 pts - Points+: 3 pts
- 1 cup water
- 1/2 cup brown sugar, packed
- 1lb fresh strawberries, hulled and sliced
- 2 tbsp agave
- 2 tbsp lemon juice
- Prepare the syrup. Combine water and sugar in a saucepan, simmer on medium heat until sugar is totally dissolved. Remove from heat and let cool.
- Prepare fruit puree. In a medium bowl, add strawberries, agave and lemon juice. Toss well to combine. Transfer to blender and mix until smooth.
- Add cooled syrup to strawberry mixture, and blend until combined.
- Pour mixture in a 13x9-inch metal baking dish. Cover tightly with a aluminum foil, and place in the freezer.
- Freeze for about 1/2 hour or until icy at the edges. Using a fork, scrape ice crystals from the hedges. Stir mixture well, breaking all icy chunks, and put back in the freezer. Repeat every half hour during 2 1/2 hours. Granita is ready when granular but still slushy.
- Scrape granita into bowls or ice goblets, and serve immediately.