Go Back

Strawberry and Mint Granita

Fresh and not too sweet with crystals that melt in your mouth, this Italian dessert ice makes a simple, light last course or a wonderful intermezzo in a big meal. Granitas are easy to make; the only trick is to spend about a minute scraping the mixture every 25-minutes or so to create the characteristic ice crystals until it is frozen (it usually takes about 3 scraping sessions total). Then you tuck it away until ready to serve. I think it tastes best made at least 4 hours ahead, and is best enjoyed within about 24 hours. Note that if you use a different-size pan, it will affect the time it takes for the mixture to freeze.
Print Recipe
Ingredients Method

Ingredients
  

  • 1 cup hot water
  • ½ cup sugar
  • 1 large orange
  • 3 cups washed and hulled strawberries plus additional for garnish
  • ¼ cup loosely packed fresh mint leaves plus additional for garnish

Method
 

  1. Place a 9-by-13-inch nonstick metal pan in the freezer.
  2. Stir together the water and sugar until the sugar dissolves. Cut the orange in half. Juice one half and add the juice to the sugar mixture. Peel the other half, being sure to remove all the white pith. Add the orange half to a blender. Add the strawberries and mint to the blender and blend until smooth. Stir in the sugar mixture and pulse one or two more times to combine.
  3. Remove the pan from the freezer and pour in the strawberry mixture. Place it in the freezer. After about 25 minutes, remove the pan and use a fork to scrape the ice crystals from the edges of the pan toward the center. Roughly spread the mixture out and return the pan to the freezer. Repeat 2 or 3 more times, until mixture is all flaky bits of ice crystals. Cover tightly and freeze.
  4. To serve, place in bowls or dessert cups. Garnish with a berry and small mint leaves if desired.