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Welcome to my kitchen

Chef Linnea Rufo is currently not hosting in-person classes, submit your email to our mailing list and be informed about upcoming online classes in the kitchen.

This painting by an unknown artist, which I found in a market, was the inspiration for my Mexican kitchen.


June 2021
Summer Strawberry Granita

  • 2 pounds ripe strawberries, hulled and halved

  • ⅓ cup white sugar, or to taste

  • 1 cup water

  • ½ teaspoon lemon juice

  • ¼ teaspoon Rose Water (Optional)

  • 1 tiny pinch salt


Step 1

  • Rinse strawberries with cold water; let drain. Transfer berries to a blender and adds sugar, water, lemon juice, Rose Water, and salt.


Step 2

  • Pulse several times to get the mixture moving, then blend until smooth, about 1 minute. Pour into a large baking dish. Puree should only be about 3/8 inch deep in the dish.

Step 3

  • Place dish uncovered in the freezer until mixture barely begins to freeze around the edges, about 45 minutes. The mixture will still be slushy in the center.

Step 4​

  • Lightly stir the crystals from the edge of the granita mixture into the center, using a fork, and mix thoroughly. Close freezer and chill until the granita is nearly frozen, 30 to 40 more minutes. Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until the granita is light, crystals are separate, and granita looks dry and fluffy.

Step 5​

  • Portion granita into small serving bowls to serve.


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