Best Strawberry Granita With Whipped Cream Recipes

Fresh Strawberry Granita image

Provided by Chef John

Time 2h25m

Yield 8

Number Of Ingredients 6

2 pounds ripe strawberries, hulled and halved
⅓ cup white sugar, or to taste
1 cup water
½ teaspoon lemon juice
¼ teaspoon balsamic vinegar
1 tiny pinch salt

Steps:

Rinse strawberries with cold water; let drain. Transfer berries to a blender and add sugar, water, lemon juice, balsamic vinegar, and salt.
Pulse several times to get the mixture moving, then blend until smooth, about 1 minute. Pour into a large baking dish. Puree should only be about 3/8 inch deep in the dish.
Place dish uncovered in the freezer until mixture barely begins to freeze around the edges, about 45 minutes. Mixture will still be slushy in the center.
Lightly stir the crystals from the edge of the granita mixture into the center, using a fork, and mix thoroughly. Close freezer and chill until granita is nearly frozen, 30 to 40 more minutes. Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until the granita is light, crystals are separate, and granita looks dry and fluffy.
Portion granita into small serving bowls to serve.

Nutrition Facts : Calories 68.8 calories, Carbohydrate 17.1 g, Fat 0.3 g, Fiber 2.3 g, Protein 0.8 g, Sodium 26.3 mg, Sugar 13.9 g

Rhubarb-Strawberry Granita image

Provided by Food Network Kitchen

Time 4h10m

Number Of Ingredients 0

Steps:

Chop 4 rhubarb stalks. Cook with 1 1/4 cups sugar and 1/2 cup sliced strawberries in a saucepan over medium heat until tender, about 10 minutes; strain and return the cooking liquid to the pan. Stir in 3 cups cold water and the juice of 1/2 lemon. Pour into a 9-by-13-inch baking dish, cover and freeze until solid, about 4 hours. Scrape with a fork.