Today, I am channeling our Roman holiday and whipping up some strawberry granita. When we left for our trip, we were told to spend all our vacation funds on gelato, which was not a bad piece of advice.
J.D. and Bean had a ton of gelato as a treat for walking a million miles each day but I liked the granita because it was easier to eat while juggling Belle and it was super light and refreshing…
I didn’t realize it was so simple to make.
I started with the recipe from Epicurious but altered the amount of sugar because our strawberries were a bit tart and I deviated from timing directions a bit because their times didn’t work out well for me…
- 3 c. strawberries
- 1 c. sugar
- 2 tbsp. lemon juice
- 1 c. water, hot
Directions: Dissolve sugar in hot water to make a simple syrup. Blend strawberries and lemon juice until the mixture is smooth. Add simple syrup to the strawberry mixture and blend to combine.
Pour mixture into a shallow pan and put it in the freezer. The original directions said to use a metal pan but I used a shallow, glass Pyrex dish instead.
Then you have to wait.
I checked on the mixture after 30 minutes but it was still super liquid-y. So, we waited another hour.
It was perfect after 90 minutes — the mixture was lightly frozen. I used a fork to scrape the frozen layers and then refroze the mixture. I continued to check on it and scrape the frozen mixture every 45 minutes for about 5 hours.
After the last quick scraping, the texture was perfect. Nice, fluffy granita.
Super simple and yummy. It did take a bit of patience on Beans part, but not a lot of actual hands-on time.