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Strawberry Mint Granita

Swimming holes, fireflies, school-free mornings, and frozen treats: summer is here! Too-sweet Sno Cones and store-bought ice cream might be filled with questionable ingredients, though, and aren't always the healthiest choice. When everyone screams for ice cream, reach instead for this cool, homemade icy strawberry granita, made with a few simple ingredients--no special equipment required! Bright green flecks of cool, fresh mint add an element of herbal interest and lemon brightens all the flavors. Feel free to increase the lemon juice if you'd like more tartness, and be sure to stir in the ice crystals as the granita freezes for a smooth, velvety texture. This isn't a recipe to save for a special occasion--besides freezing time, the only thing that goes faster than making it is eating it!

Come learn to make granita and other seasonal fruit-focused recipes with us in our Market to Table: Seasonal Fruit Cooking Class on June 18th! Register and get more details here.

Strawberry Mint Granita

  • 1 cup of water
  • 1/2 cup sugar
  • Juice of 4 lemons
  • 3 cups hulled and sliced strawberries
  • 2 tbsp roughly-chopped fresh mint
  • Mint for garnish

Dissolve sugar in water in pan over medium heat to make a simple syrup. Let cool.

In a blender, puree cooled simple syrup, strawberries, lemon juice and roughly-chopped mint. Puree until there are no lumps. Pour mixture into an uncovered 9 x 13 inch baking dish.

Place container in freezer, and stir mixture every 45 minutes for the next 3-4 hours. Make sure to stir up the ice crystals that form along the edge of the dish.

The mixture will freeze but will be easy to scoop out and serve.

If you manage to not eat it all that first day, make sure to keep it in the freezer, covered. Eat within one week.