Fresh Strawberry Granita
Adapted from Bon Appétit May 2005
1 cup hot water
3/4 cup sugar
2 tablespoons fresh lemon juice
3 cups halved hulled strawberries (1 pound whole berries) plus additional berries for garnish
Add first 3 ingredients to food processor bowl fitted with the metal blade; process until sugar dissolves.
Adapted from Bon Appétit May 2005
1 cup hot water
3/4 cup sugar
2 tablespoons fresh lemon juice
3 cups halved hulled strawberries (1 pound whole berries) plus additional berries for garnish
Add first 3 ingredients to food processor bowl fitted with the metal blade; process until sugar dissolves.
Add 3 cups strawberries in processor until smooth.
Add sugar syrup and blend until combined.
Pour mixture into 13x 9x 2-inch nonstick metal baking, or tempered glass pan (such as Pyrex, or Corningware.)*
Freeze until icy around edges, about 25 minutes. Using fork, stir icy portions into middle of pan. Freeze until mixture is frozen, stirring edges into center every 20 to 30 minutes, about 1 1/2 hours.
Using fork, scrape granita into flaky crystals. Cover tightly and freeze. (Can be made 1 day ahead. Keep frozen.)
To serve: scrape granita into bowls, garnish with additional strawberries if desired.
Notes:
Recipe can easily be halved and frozen in a smaller pan.
(I used a large square "Glad" container with lid)
I streamlined the original recipe and simply prepared the mix in the food processor bowl.
I substituted 1/2 of the sugar with Spenda to cut the sugar content.
It's a light, refreshing treat ~ and no fat. :)
