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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Strawberry Granita

Makes: 8 to 10 servings
Serving size: cup
Prep 20 mins Freeze 6 hrs
Strawberry Granita
  • 1 1/3  cups  water
  • 2/3  cup  sugar
  • 4  cups  fresh strawberries, stems removed
  • 1  tablespoon  lemon juice
  •  Lemon Cream (see recipe below) (optional)

1. In a medium saucepan, combine water and sugar. Cook and stir over medium heat until sugar is dissolved. Remove from heat; set syrup aside to cool while preparing fruit.

2. Place strawberries in a blender or food processor. Cover and blend or process until smooth; if necessary add about 1/3 cup of the syrup to help puree the berries. Strain through a fine-mesh sieve. Stir strawberry puree and lemon juice into the syrup.

3. Pour mixture into a 2-quart square baking dish. Cover and freeze mixture about 6 hours or until mixture is completely frozen, stirring after 2 hours and then after every hour.

4. Just before serving, break up mixture with a fork until fluffy. Spoon mixture into dessert dishes. If desired, serve with Lemon Cream. Makes about 5-1/2 cups.

From the Test KitchenTriple-Berry Granita:
  • Prepare as directed, except use 1-1/2 cups strawberries, 1-1/2 cups raspberries, and 1 cup blueberries instead of just strawberries.
Lemon Cream
  • 1/3  cup  whipping cream
  • 2  teaspoons  sugar
  • 1  teaspoon  lemon peel

1. In a medium chilled mixing bowl, beat whipping cream, sugar, and lemon peel with an electric mixer on medium speed or with a whisk until soft peaks form (tips curl).

Nutrition Facts (Strawberry Granita)
  • Servings Per Recipe 8,
  • cal. (kcal) 86,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 22,
  • fiber (g) 1,
  • pro. (g) 0,
  • sodium (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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