The flavour of summer: Strawberry Granita. Blog post from The Dessert Plate with recipe and tips on how to make it at home.

Summer Delights: Strawberry Granita

Posted by Kylie Suich


Strawberry Granita is for me, summer in a bowl.  

It's icy texture is the perfect sensory indulgence that reminds you of icy poles at the beach, while the flavour brings back the sweetness of fresh strawberries eaten straight from your garden. 

It is ridiculously easy to make, though time consuming to get the icy texture.  So try and make this when you are home for the day and happy to stop for a while to 'scrape' your granita as it sets. 

Ingredients:

  • 100 grams of fresh strawberries
  • 40ml of cold water
  • 10 grams of sugar
  • 5 grams of salt
  • ** This is the base ratio, batch up with the quantity of berries you have 

Method:

  • Clean your strawberries, trimming off any over bruised parts and the green leaves of course.
  • When weighing up the quantities, use your clean strawberries - otherwise the ratios will be wrong.
  • Blend it all up, using a hand mixer / food processer whatever you have at home. You are looking for a slightly grainy mix, don't go too smoth
  • Pour into shallow containers they fit into your freezer
  • It will take more room, but shallow amounts in multiple containers makes it easier to get the icy texture. 
  • As it sets, take out of the freezer and scrap with a fork. 
  • The more you break it up, affects the icy texture you want

My tips:

  • Add less water when blending up, you don't want a 'wet' mix as it will not set properly.  You can test this by letting your mix settle for a while before it goes into the freezer, if fluid settles to the top of the mix drain it off.
  • The pic below shows how one batch looked when I first checked it - you can see there is fluid settling already. 

 Strawberry Granita pic as part of recipe from The Dessert Plate        

  •  If you notice after it has been in the freezer that the mix has fluid settling at the top, add just a little bit of extra salt and stir that through.
  • If possible pour your mix into lots of shallow containers, as this will help it set quickly and also make it easier to scrape your fork across to break it up so it sets as icy crystals instead of a solid block. 
  • Forgot it was in the freezer and it is set rock hard?  Just leave out for a little so it can start to defrost, then start the fork scraping process again.  And you can scrap it with a fork to break it up when serving.

 

My tips:

  • Add less water when blending up, you don't want a 'wet' mix as it will not set properly.  You can test this by letting your mix settle for a while before it goes into the freezer, if fluid settles to the top of the mix drain it off.
  • If you notice after it has been in the freezer that the mix has fluid settling at the top, add just a little bit of extra salt and stir that through.
  • If possible pour your mix into lots of shallow containers, as this will help it set quickly and also make it easier to scrape your fork across to break it up so it sets as icy crystals instead of a solid block.
  • Forgot it was in the freezer and it is set rock hard?  Just leave out for a little so it can start to defrost, then start the fork scraping process again.


As you can see by the feature picture, I found it perfect served with fresh blueberries, as the icy texture cooled the cold berries down even more.   Once you crack getting the texture right, it is easy to trick up by using different fruits. Or you can use ingredients that match a Mocktail or Cocktail, blend together and follow the steps above to have your favourite drink in Granita form. 

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