2lbsstrawberriesfresh, about 6 cups, sliced, plus more for garnish
4tablespoongranulated sugar
2teaspoonlemon zestplus more for garnish
1lemonlarge, juiced
Granita: Cocktail Version
2lbsstrawberriesfresh, about 6 cups, sliced, plus more for garnish
4tablespoongranulated sugar
2teaspoonlemon zestplus more for garnish
1lemonlarge, juiced
2cupsdry rosé
Instructions
Granita: Non-alcoholic
Place strawberry slices in a glass bowl and top with sugar and lemon zest; stir. Let sit at room temperature for 1 to 2 hours, or up to 24 hours.
In the bowl of a blender, puree macerated strawberries with lemon juice.
Spread across a 13-by-9-inch metal baking pan and cover with aluminum foil; transfer to freezer.
Using the back of a fork, scrape and stir granita every 30 minutes for at least 2 hours and 30 minutes; serve.
Granita: Cocktail
Place strawberry slices in a glass bowl and top with sugar and lemon zest; stir. Let sit at room temperature for 1 to 2 hours, or up to 24 hours.
In the bowl of a blender, puree macerated strawberries with lemon juice and rosé. Spread across a 13-by-9-inch metal baking pan and cover with aluminum foil; transfer to freezer.
Using the back of a fork, scrape and stir granita every 30 minutes for at least 2 hours and 30 minutes. An additional hour of freezing may be needed; serve.
Notes
- Cocktail v. Mocktail: since the cocktail version has alcohol, it is slightly harder to freeze. This can make it easier to be slushy, but longer to freeze versus the mocktail.- Pan size: A shallower pan is a shorter freeze time and makes it easier to scrape out with a fork. However, a loaf pan would make it frozen solid in the middle and almost impossible to scrape directly out of the freezer.