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Desserts

Strawberry granita

Strawberry granita
Los Angeles Times

You'd think granita would be a regular summertime craze, particularly around here, with our wealth of summer fruit. It's cold and sweet, lighter than ice cream, easier to make than sorbet and just darned pretty to look at. You don't ... Read more

Total time: 20 minutes, plus 3 hours freezing time | Serves 4 to 6
  • 1 cup water
  • 3/4 cup sugar or to taste
  • 1 1/2 pounds sweet, ripe strawberries (about 5 cups)
  • 1 cup fresh orange juice
  • Juice of 1 1/2 lemons

Step 1In a medium saucepan, bring the water and sugar to a boil, then reduce the heat and simmer for 1 minute. Remove from the heat and allow to cool.

Step 2Briefly rinse the strawberries and hull them. Puree the berries in a food processor.

Step 3Mix the strawberry puree and the sugar syrup together. Add the orange and lemon juices. Taste and add more sugar if desired.

Step 4Freeze the mixture and follow the four-time scraping and freezing process described in the star anise and grapefruit granita recipe.

Note: This recipe is a variant of the star anise and grapefruit granita recipe, which details the proper freezing and scraping technique.

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