New This Month

Strawberry Granita

The mellowed acidity of aged balsamic vinegar pairs perfectly with the sugary sweetness of strawberries. For a special presentation, garnish with wild strawberries.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Body+Soul, June 2007


  • 5 tablespoons sugar
  • 1 quart (4 cups) ripe strawberries, washed and hulled
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons vodka (optional)
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon aged balsamic vinegar
  • 1 tablespoon basil leaves, cut into thin strips


  1. To make the sugar syrup, combine 3/4 cup water and 4 tablespoons sugar in a small saucepan. Cook over medium heat, stirring until sugar has dissolved, about 2 minutes. Cool to room temperature.

  2. Place half the strawberries in a blender with the sugar syrup, lemon juice, and vodka, if using. Puree. Transfer to a fine mesh sieve and press on puree, pushing the pulp through. Discard seeds remaining in sieve.

  3. Pour mixture into a shallow 8-inch square pan. Freeze 2 to 3 hours, or until almost completely frozen. Scrape granita with a fork to make it flaky. Freeze for another hour and scrape again. When ready to serve, scrape again.

  4. About 30 minutes before serving, quarter remaining strawberries lengthwise and transfer to a bowl. Add remaining tablespoon sugar, pepper, and vinegar; mash slightly with a fork, keeping mixture chunky. Add basil.

  5. To serve, scrape some granita into 4 glasses and top with smashed strawberries.

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