Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Cooking Light April 2004

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary test

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Remove mixture from freezer; let stand at room temperature 10 minutes. Scrape entire mixture with a fork until fluffy.

Nutrition Facts

136 calories; calories from fat 3%; fat 0.5g; mono fat 0.1g; poly fat 0.2g; protein 0.8g; carbohydrates 34.4g; fiber 2.9g; iron 0.5mg; sodium 2mg; calcium 18mg.
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