Strawberry Granita
Published April 11, 1998
- Total Time
- 15 minutes, plus several hours' freezing and overnight refrigeration
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Ingredients
6 cups very ripe strawberries, washed, trimmed and sliced very thin
⅔ cup sugar, plus more to taste
Pinch of salt
Aged balsamic vinegar
Nutritional analysis per serving (4 servings)
52 grams carbs; 209 calories; 1 gram fat; 5 grams fiber; 41 milligrams sodium; 2 grams protein; 46 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the strawberries in a bowl with the sugar and stir to coat the berries. Line another bowl with a double layer of cheesecloth and add the berries.
- Step 2
Gather opposite corners of the cheesecloth and tie tightly. Repeat with the other two corners, leaving the knot open to slip in a wooden spoon handle. Propping the spoon across the top of a large bowl, suspend the berries. Refrigerate overnight.
- Step 3
Squeeze as much juice as possible from the berries. Correct for sugar and stir in the salt. Reserve the pulp for jam.
- Step 4
Pour the strawberry juice into a nonstick baking dish. Freeze for several hours. Use a spatula to cut and scrape the frozen juice into an ice the consistency of snow. Refreeze before serving. Place a few scoops of granita in a bowl and drizzle a few drops of the vinegar over it. Serve.
Private Notes