Strawberry-Lemon-Mint Granita–è facile!
On Wednesday I purchased a flat of strawberries from the mid-week SFC Farmers’ Market . Being that the temperature has hit 92 today (it’s only April 1!), it’s time for a cool treat. How ’bout a Strawberry-Lemon-Mint Granita?
For the most flavorful result, follow the fruit season–try fresh blueberries or raspberries when they appear in another 2 months (in Central TX); or melons or stone fruits (plums, apricots, peaches, nectarines). Granita is similar to sorbet, but less smooth and more granular. Did you know that the first granitas (a.k.a. Italian Ice) were made with snow hauled down from Mt. Etna in Sicily? Read more here about this delicious treat.
I used the recipe from this website, but upon tasting it, I will make a few changes the next time I make it.
- 1 cup of water
- 1/2 cup sugar* (original was 3/4 c and I thought it was too sweet)
- Juice of 4 lemons* (original was 2 lemons and I didn’t taste enough lemon)
- 3 cups hulled and sliced strawberries
- 2 tbsp roughly-chopped fresh mint* (original did not include mint, good addition)
- Mint for garnish
- Dissolve sugar in water in pan over medium heat to make what’s called a simple syrup. Let cool.
- In a blender, puree cooled simple syrup, strawberries, lemon juice and roughly-chopped mint. Puree until there are so lumps.
- Pour mixture into an uncovered 9 x 13 inch baking dish.
- Stir mixture every 45 minutes for the next 3-4 hours. Make sure to stir up the ice crystals that form along the edge of the dish.
- The mixture will freeze but will be easy to scoop out and serve.
- If you manage to not eat in all that first day, make sure to keep it in the freezer, covered. Eat within one week.