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Strawberry Granita

  • Makes: 8 servings
  • Prep: 20 mins
  • Freeze: 6 hrs

Ingredients

  • 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)

Directions

  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 Kitchen

Triple-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

Directions

  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)

  • Per serving:
  • 86 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 mg chol. ,
  • 1 mg sodium ,
  • 22 g carb. ,
  • 1 g fiber ,
  • 0 g pro.

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