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Credit: Ryan Benyl; Styling: Stephana Bottom

Recipe Summary test

prep:
10 mins
freeze:
4 hrs
total:
4 hrs 10 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place an 8-inch square baking pan in the freezer. Puree strawberries with sugar and salt in a food processor. Add 1 1/2 cups water and lemon juice and pulse to combine. Pour through a large fine-mesh sieve set over a large glass measure or bowl, pressing hard on solids to extract as much liquid as possible. Pour mixture into cold baking pan.

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  • Cover tightly with aluminum foil and freeze for 1 hour, or until ice crystals form around edges. Stir mixture well with a fork to incorporate ice and break up any chunks. Continue to freeze, scraping ice at edges into center and breaking up pieces with a fork every 30 minutes, for 2 1/2 to 3 hours, until granita is granular but still slightly slushy.

  • Use a fork to scrape across granita surface, transferring ice shards to glasses or bowls, and serve immediately, garnished with whipped cream, if desired.

Nutrition Facts

124 calories; protein 1g; carbohydrates 32g; fiber 2g; sodium 27mg.
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