June 2021
Summer Strawberry Granita
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2 pounds ripe strawberries, hulled and halved
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⅓ cup white sugar, or to taste
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1 cup water
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½ teaspoon lemon juice
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¼ teaspoon Rose Water (Optional)
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1 tiny pinch salt
Directions:
Step 1
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Rinse strawberries with cold water; let drain. Transfer berries to a blender and adds sugar, water, lemon juice, Rose Water, and salt.
Step 2
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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
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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
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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
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Portion granita into small serving bowls to serve.
