Strawberry and Rose Granita

strawberry rose granitas overhead

Strawberry and Rose Granita! I made a series of granitas for the 2018 July issue of Feast Magazine.

Ice cream, popsicles, and snow cones are all essential summer treats, yet the most refreshing and easy-to-assemble might be a granita. The Italian dessert is made by puréeing ingredients (usually fresh fruit, herbs and spices) in a blender until smooth, and then evenly spreading it across a sheet pan before freezing, stirring, and then freezing it again. The final result is coarse – or grainy, thus the name – ice crystals. If you’re looking for something stronger to enjoy poolside, you can easily add a shot of your favorite wine or spirit before the initial freeze.

In the following pages we’re sharing 10 recipes – five non-boozy granitas, plus five modifications to those base recipes for cocktail versions. These recipes make the most of fresh summer produce, including strawberries, peaches, and blackberries, resulting in refreshing frozen treats to cool down hot summer days.

Rosé is the trendiest wine of the season, and strawberries are a perfect match. Like the perfect frozen rosé cocktail.

Before you get started

Make sure you have a large metal baking pan (a 13-by-9-inch pan is ideal) to ensure your granita freezes quickly and evenly. If you forget to stir and scrape the granita, let the mixture sit at room temperature for about 10 to 15 minutes to slightly thaw, and then mix and repeat the preparation process.

Ingredients for Strawberry Granitas:

  • fresh strawberries, sliced into rings, plus more for garnish
  • granulated sugar
  • lemon zest, plus more for garnish
  • lemon, juiced

Ingredients for Strawberry Rosé Granita Cocktails:

  • fresh strawberries, sliced into rings, plus more for garnish
  • granulated sugar
  • lemon zest, plus more for garnish
  • lemon, juiced
  • dry rosé

How to make non-alcoholic Granitas:

1. 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.

2. In the bowl of a blender, purée macerated strawberries with lemon juice.

3. Spread across a 13-by-9-inch metal baking pan and cover with aluminum foil; transfer to freezer.

4. Using the back of a fork, scrape and stir granita every 30 minutes for at least 2 hours and 30 minutes; serve.

How to make Granita Rosé Cocktail:

1. 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.

2. In the bowl of a blender, purée 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.

3. 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.

Other Granitas to Try:

strawberry rose granita close up showing detail of ice shaving
overhead strawberry rose granita
strawberry rose granitas side view
strawberry rose granitas overhead

Strawberry Rosé Granita

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Course: Drinks
Cuisine: American
Prep Time: 30 minutes
Cook Time: 0 minutes
Freeze time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 4 granitas
Author: Amanda Wilens

Ingredients

Granita: Non-alcoholic Version
  • 2 lbs strawberries fresh, about 6 cups, sliced, plus more for garnish
  • 4 Tbsp granulated sugar
  • 2 tsp lemon zest plus more for garnish
  • 1 lemon large, juiced
Granita: Cocktail Version
  • 2 lbs strawberries fresh, about 6 cups, sliced, plus more for garnish
  • 4 Tbsp granulated sugar
  • 2 tsp lemon zest plus more for garnish
  • 1 lemon large, juiced
  • 2 cups dry 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, purée 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, purée 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. 

Nutrition

Calories: 127kcal | Carbohydrates: 32g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 384mg | Fiber: 5g | Sugar: 24g | Vitamin A: 27IU | Vitamin C: 149mg | Calcium: 43mg | Iron: 1mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes