Strawberry Granita

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

This frozen dessert requires no ice-cream maker--just freeze the mixture in a pan, and scrape with a fork. If you'd like to spruce up the granita, top with chopped or halved fresh strawberries and grated lemon zest.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 136
  • Calories from fat: 3%
  • Fat: 0.5g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.8g
  • Carbohydrate: 34.4g
  • Fiber: 2.9g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 2mg
  • Calcium: 18mg

Ingredients

  • 1/2 cup sugar
  • 1/2 cup warm water
  • 3 cups sliced strawberries
  • 2 tablespoons fresh lemon juice

Preparation

  1. Combine the sugar and water in a blender; process until sugar dissolves. Add strawberries and juice; process until smooth. Pour mixture into an 8-inch square baking dish. Cover and freeze 3 hours; stir well. Cover and freeze 5 hours or overnight.
  2. Remove mixture from freezer; let stand at room temperature 10 minutes. Scrape entire mixture with a fork until fluffy.
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