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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

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

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