Strawberry granita is the perfect light and refreshing summer dessert. It has an icy texture that melts in your mouth that will cool you down on a hot day.
The not-so-secret ingredient of balsamic vinegar deepens the sweet and tangy notes of the strawberries, but subtle enough allowing the strawberries to shine.
Strawberry granita is easy to make and most of the work happens in the freezer!
You only need a handful of ingredients to make a delightfully refreshing strawberry granita, and chances are, you have most of them on hand already.
- Strawberries: The star ingredient!
- Lemon juice: To enhance the flavors of the strawberries and add some tang.
- Balsamic vinegar: For depth of flavor.
- Granulated white sugar: To balance out the tangy notes of the lemon juice and balsamic vinegar.
Making strawberry granita is incredibly easy. Simply blend the strawberries, sugar, water, lemon juice, balsamic vinegar, and salt until completely smooth. Transfer the mixture to a baking dish and place it in the freezer uncovered.
After 45 minutes, scrape the partially frozen mixture with a fork. Return it to the freezer. Repeat this process 3 or 4 times until you have a perfectly fluffy granita. It’s that simple. All you need is a blender and a freezer. No baking is required!
Serve your strawberry granita in small bowls.
Strawberry granita keeps in your freezer for up to 1 week. Cover it tightly with plastic wrap or foil. Remove your granita from the freezer 10 to 20 minutes ahead of serving when you’re ready to enjoy.
Since strawberry granita keeps for up to 1 week, you can make it ahead of time. As mentioned, you’ll need to remove your strawberry granita from the freezer about 10 to 20 minutes before serving to seamlessly scoop out your portions.
Strawberry granita is delicious with garnishes of fresh strawberries, mint, candied lemons, vanilla cookies, whipped cream, or any combination of these!
While both granita and sorbet are made primarily with a blend of fruit, sugar, and water, the main difference is the texture. Sorbets are completely smooth, while granitas have a grainy and loose texture as a result of the scraping process during freezing. There is a churning step in the process of making sorbet which requires an ice cream machine. Granitas do not need to be churned. They are a little more home cook-friendly since minimal equipment is required.
Granita does not typically contain alcohol. This recipe for strawberry granita is alcohol-free, so it can be enjoyed by everyone.
Strawberry granita can be enjoyed as a standalone dessert. It can also be a palate cleanser before a second dessert course or it can be enjoyed as a midday snack, particularly on a sweltering hot day. You serve strawberry granita in a small bowl or glass and eat it with a spoon, as you would a sorbet or ice cream.
Granita is dairy-free! It’s a wonderful dessert for anyone on a vegan or lactose-free diet. It’s simply fruit, sugar, water, and flavor enhancers like lemon juice and balsamic vinegar in this particular strawberry granita recipe.
- Use a good blender or food processor to purée your strawberries and combine your ingredients.
- Pour your blended granita mixture onto a metal baking sheet or tin if you have one. The metal chills faster which means your granita will be ready to enjoy sooner.
- Set a timer to remind yourself when it’s time to scrape and fluff your granita. You want to ensure the purée is just frozen enough so that it’s a nice thick consistency for fluffing. You also want to ensure it is not too frozen or else it will be too firm to fluff.
- If you do not have strawberries, try making a granita with raspberries, mixed berries, or peaches. All these fruits also pair beautifully with balsamic vinegar.
- To keep your strawberry granita extra cold, freeze your serving bowls as well. 15 minutes in the freezer will give you perfectly chilled and frosted bowls.
Strawberry granita is the ultimate fruity, light, delicious, and low maintenance dessert!
- 2 lbs. strawberries, hulled and halved
- ⅓ cup sugar, or to taste
- 1 cup water
- ½ teaspoon lemon juice
- 1 tiny pinch salt
- ¼ teaspoon balsamic vinegar
- Add strawberries, sugar, water, lemon juice, balsamic vinegar, salt to a blender and blend until smooth.
- Transfer the mixture to a baking dish. Put into the freezer (do not cover) and leave it there for about 45min until the mixture barely begins to freeze around the edges. Then mix the granita mixture from the edges into the center with a fork. Let granita sit there until nearly frozen. Then repeat mixing and freezing another 3 to 4 times until granita looks dry and fluffy.
- Serve in small serving bowls.