Refreshing, palate cleansing strawberry granita infused with basil mint syrup = deliciousness.
The sultry days of Summer are upon us. I don’t know about you but on hot steamy days my mind is on ice cream when it comes to dessert.
Oh how I love ice cream but the calories, well, I don’t need ‘em. So off I went searching the web for a lighter frozen treat that I can enjoy more than once a week. What I found is that granita is just the ticket.
Granita is simply frozen fruit with a little sugar added. I’d say that’s pretty light and waist friendly, wouldn’t you?
Instead of sugar though I added in 1/2 cup of the basil mint syrup that I made for my honeydew cucumber salad. The basil and mint pairs perfectly with the natural sweetness of the strawberries and it adds another layer of flavor that is to die for.
I don’t know how many calories in a serving but I know it’s a lot less than ice cream and of course, a lot less fat.
I love how easy it is to make. You just puree the fruit, add as much or as little simple syrup as you like and freeze it. Throughout the freezing time you scrape it with a fork, let it freeze overnight and voila! You have a light, delicious treat for yourself or to share with friends.
You can use any fruit you like. Have fun with it and let your imagination go wild with the combination of flavors. You can bet this won’t be my last time making granita.
How ’bout peach and mango? Watermelon! Coconut and pineapple. The possibilities are endless.
Do this. You’ll be glad you did.
Strawberry Granita
Course: UncategorizedThis makes 2 cups granita. Don’t worry if you don’t have time to scrape it every 2 to 3 hours, it still turns out perfect without the scraping process.
Ingredients
3 cups sliced strawberries
1/2 cup basil mint syrup
Directions
- Add to the the jar of a blender and puree.
- Taste for desired sweetness and add more sugar if you prefer.
- Pour the mixture into a bread loaf pan and freeze for 2 to 3 hours. Scrape top with a fork until flaky crystals form then return to the freezer. Repeat every 2 to 3 hours until it’s all flaky. Let freeze overnight.
- Enjoy!
