Strawberry Granita
Traditional Sicilian-style strawberry granita. Prepared in a gelato or ice cream machine for a smooth, slushy texture that's refreshing, simple, and perfect for summer.
Recipe
Ingredients
Scaled yield: 925g
- Strawberry 23.8% of recipe220g
- Granulated Sugar (Sucrose) 16.2% of recipe150g
- Water 59.5% of recipe550g
- Citrus Zest optional 0.5% of recipe5g
Process
Method
- 1
Blend everything together well, pour into your ice cream or gelato machine, and churn for 15 - 25 minutes or until the mixture reaches a slushy consistency. Do not overchurn the granita! If making this in a commercial machine, you're looking for an extraction temperature of about -2°C to -3°C.
Tip: Keep a close eye on it—it freezes quickly.
- 2
Serving Suggestions: #1. Ladle into cups and top with gelato shop whipped cream. #2. Pour over a scoop of fior di latte gelato for an incredible flavor and texture pairing. #3. Keep it simple and enjoy as-is for a pure strawberry experience.
- 3
Serve it right away. If you need to hold the granita before serving, store it in the freezer for no more than 30 minutes, stirring every 5–10 minutes to prevent over-freezing.
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