Refresh your summer days with this vibrant and refreshing Strawberry Granita. Bursting with the natural sweetness of ripe strawberries and the tang of balsamic vinegar, this icy treat is enhanced by a hint of basil and black pepper for a unique twist. Perfect for those hot afternoons, it’s light, delicious, and easy to prepare.
Strawberry Granita
Course: DessertCuisine: Italian4
servings10
minutes3
hours90
kcalThe mellowed acidity of aged balsamic vinegar pairs perfectly with the sugary sweetness of strawberries. For a special presentation, garnish with wild strawberries.
Ingredients
5 tablespoons sugar
1 quart (4 cups) ripe strawberries, washed and hulled
1 tablespoon fresh lemon juice
2 tablespoons vodka (optional)
1/8 teaspoon ground black pepper
1 tablespoon aged balsamic vinegar
1 tablespoon basil leaves, cut into thin strips
Directions
- To make the sugar syrup, combine 3/4 cup water and 4 tablespoons sugar in a small saucepan. Cook over medium heat, stirring until sugar has dissolved, about 2 minutes. Cool to room temperature.
- Place half the strawberries in a blender with the sugar syrup, lemon juice, and vodka, if using. Puree. Transfer to a fine mesh sieve and press on puree, pushing the pulp through. Discard seeds remaining in sieve.
- Pour mixture into a shallow 8-inch square pan. Freeze 2 to 3 hours, or until almost completely frozen. Scrape granita with a fork to make it flaky. Freeze for another hour and scrape again. When ready to serve, scrape again.
- About 30 minutes before serving, quarter remaining strawberries lengthwise and transfer to a bowl. Add remaining tablespoon sugar, pepper, and vinegar; mash slightly with a fork, keeping mixture chunky. Add basil.
- To serve, scrape some granita into four glasses and top with smashed strawberries.
This Strawberry Granita is the perfect way to indulge in a cooling, light dessert that celebrates the best of summer flavors. With hints of balsamic, basil, and black pepper, this granita offers a sophisticated twist on a classic treat.
