First off, Happy July 4th!
I’ve traveled to our local u-pick strawberry patch again! I have a few recipes I want to share after getting a total of 16 quarts of strawberries. For this extremely hot weather, I decided to try my hand at making granita! I remember the first time I watched someone make this was Giada on Food Network. Ahh, food network. Where would I be if I didn’t have you?
It sure was a treat trying to get some pictures of this gorgeous dessert in an extremely hot sun porch. I had to keep running it to the freezer every few minutes and then rescraping it. It is so worth it though. On a hot day like today, there is nothing quite as refreshing on a strawberry lemon granita. The lemon in this shines through and gives a small tart bite and you can taste the freshness of the strawberries. They taste exactly how they smell as you pick them fresh off the plant and I do love that smell/taste.
I brought out my star dish to incorporate into the whole July 4th celebration. It’s only appropriate to do so.
Today I felt like an old lady or a ’70’s housewife as I took my granita out to one of my husband’s coworkers as they worked on emptying out our garage. At least it was thoroughly enjoyed!
I know I’ve said it a million times, but look at the color of this strawberry granita. Loveeee. Fruit seriously have the most beautiful vibrant colors! It makes my mouth water. Am I just strange or does anyone else experience this? Vinegar also makes my mouth water.
Strawberry Lemon Granita
- 3 cups strawberries hulled and pureed
- 1 cup water
- 1 cup granulated sugar
- Juice of 1/2 Lemon
- 1/4 tsp. lemon zest
- In a medium saucepan, add in the water and sugar. Turn on medium heat and stir until the sugar is dissolved. It took about 4 minutes for mine to dissolve.
- Puree your strawberries. I used my bullet to puree mine. A blender would also do the trick. Strain the puree into a 11x7 or 9x13 pan.
- Add in the juice of half a lemon and the lemon zest. Stir until combined.
- Add in the slightly cooled simple syrup. stir until incorporated.
- Place the mixture into the freezer for 1 hour. Pull out and scrape the mixture with a fork. It should just be started to freezer around the edges and on the bottom.
- Place back in the freezer for another 30 minutes. Pull out again and scrape with a fork. It should be flaking up with ice crystals.
- Repeat 3 more times and then place it in the freezer overnight. If some of the granita starts to become solid again, scrape the pieces with a fork.
- Scoop up and serve!
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