Photo by: 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.
Cooking Light APRIL 2004
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.
Remove mixture from freezer; let stand at room temperature 10 minutes. Scrape entire mixture with a fork until fluffy.
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