Strawberry Granita

This is one of the most refreshing dessert for a hot day. There are different methods for creating the ice crystals. Some folks like to scrape the mixture with a fork once in the freezer every 30 minutes to release the crystals. Others, like me, prefer to let it freeze into a block of flavored ice and then scrape it to order with a fork to create an Italian ice. I found that if you scrape it every 30 minutes, the crystals tend to be bigger, especially if you miss a 30-minute interval. Try both and decide what works best for you.

Serves 4 to 6.

1 pound strawberries
1/4 cup granulated sugar
1/2 cup cold water
1 teaspoon fresh lemon juice
1/8 teaspoon balsamic vinegar
1 pinch salt
4 to 6 sprigs mint or small strawberries, to garnish (optional)

1. Place a non-reactive shallow metal or glass baking dish (like a lasagna pan) flat in a freezer.
2. Rinse the strawberries, then hull them (or cut off the green tops) and slice them into quarters. Place the strawberries, sugar, water, lemon juice, vinegar, and salt in a blender and pulse a few times to get it going, then blend until fully pureed, for about 30 seconds. Taste to make sure you’re happy with it. If not, add a little more lemon juice and check its taste again. Pour the strawberry mixture into the chilled pan in the freezer. Let freeze solid for 4 hours.
3. Using a fork, scrape the strawberry ice block to release the tiny shaving of frozen Italian ice. Serve immediately. Recipe by Jill Santopietro.