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Granitas are as cool and delicious as ice cream, but they're much lighter, more refreshing,
and a lot easier to make. When fresh strawberries are in season in your
area, this is a must make!
Granita (in Italian also called granita siciliana) is a semi-frozen
dessert of sugar, water, and flavorings originally from Sicily,
although available all over Italy. It Italy, granitas may be served
any time of day (even breakfast). According to legends, granita
was accidentally invented by a sherbet seller who left her ingredients on
ice too long, causing the sherbet to turn into a block of highly
granular ice.
For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out
my
Diet Recipe Index. Also check out my
Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.
More great
Ice Cream, Sorbet, Granita, & Gelato Recipes recipes.
Fresh Strawberry Granita Recipe
Recipe Type:
Granita,
Strawberries,
Balsamic Vinegar
Cuisine: Italian
Yields: 6 servings
Prep time: 15 min
Ingredients:
1 pound fresh
strawberries , rinsed and hulled
3 tablespoons granulated
sugar
1/2 cup water
1 teaspoon
lemon juice, optional
Traditional Aceto Balsamico (aged
Balsamic Vinegar), optional
Mint leaves, for garnish
Preparation:
Wash, hull, and slice the strawberries.
Place sliced strawberries in a large bowl. Toss the strawberries with the
sugar; let stand for at least one hour at room temperature, or up to four
hours. The strawberries will be very juicy.
Puree the strawberries and their
juices with the water in a blender. Taste and add fresh lemon juice, if
desired. At this point, if you want, strain out any seeds.
Pour strawberry mixture into a 13x9-inch baking dish. Cover tightly with plastic wrap
and freeze approximately 45 minutes or until icy at edge of pan.
-
After 45 minutes, whisk to
distribute frozen portions evenly. Cover and freeze again until icy at edge
of pan and overall texture is slushy (be sure to scrape the ice crystals off
the sides and into the middle of the pan) about 45 minutes.
-
After 45 minutes, again whisk to distribute
frozen portions evenly. Cover and return to freezer and freeze about 3 hours
or overnight until frozen solid.
-
When ready to serve the granita, remove from freezer.
Using a fork, scrape granita down length of pan, forming icy flakes. Return
to freezer for at least 1 hour. Can be made 1 day ahead. When served, the granita should look like a fluffy pile of dry red crystals.
To serve, scoop flaked granita into tall goblets or parfait glasses.
If the granita is too solid you can allow it to sit in the refrigerator for half an hour until you can scrape it with a
fork. Garnish with mint leaves, and serve immediately with iced tea spoons.
Granita looks fantastic if served in wine or martini glasses.
Moisten rims of 6 martini or wine glasses with water; dip rims into some sugar, and then add the granita.
For an extra-special taste
sensation, drizzle the tops (for use a dropper) of each serving of Strawberry Granita with
aged-balsamic vinegar. So good!
Makes 6 servings.
|
Fresh Strawberry Granita - Nutritional Information
I cannot guarantee the accuracy of the below
information. All information is intended for your general knowledge only and is not a
substitute for medical advice or treatment for specific medical conditions. You should
seek prompt medical care for any specific health issues and consult your physician before
starting a new fitness regimen. |
|
Item |
Amount |
Fat Grams |
Calories |
WW Points |
|
sugar |
3 tablespoons |
0 |
144 |
3 |
|
fresh strawberries |
1 pound |
0 |
60 |
1 |
|
Recipe
Totals |
|
0 |
204 |
3 |
|
Recipe makes 6
servings.
Each Serving Totals - 0 Fat Grams,
34 calories, .5 WW Points
|
|
