Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
4 servings (serving size: 1 cup)

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.

How to Make It

Step 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.

Step 2

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

Ratings & Reviews

Rigatoni's Review

ssasek
June 30, 2013
Great recipe, simple and light! After strawberry picking I make this and Strawberry bread, so good!

ssasek's Review

SuzyLaird
April 25, 2013
so tasty and easy. Great make ahead. reviewer Suzy-Please don't low ball a rating by just making a comment about your sorbet maker. You change the rating for others.

ShineAllOver's Review

Rigatoni
January 23, 2013
Simple and delicious! I served a combination of raspberries and strawberries in the granita with lemon bars for my husband's birthday. It was delicious and light!

SuzyLaird's Review

shinylikeapenny
April 06, 2012
Wonder if this could be made in my Cuisanart sorbet maker. Sure would cut the wait time down to almost nothing.

shinylikeapenny's Review

ShineAllOver
May 16, 2010
This recipe was so easy and way tasty. Looking back, I realize I forgot to add the lemon juice, but it still was perfect. I'll probably experiment with different fruits too; it looks easy to play around with.