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Strawberry-Lime Granita

Amanda Haas
This granita (pictured opposite, top) is basically a frozen version of my favorite agua fresca flavor. It has clean, bright flavors, and with the strawberries and limes, it has a double dose of vitamin C.
Prep Time 1 hr 45 mins
Servings 4 - 6 people

Ingredients
  

  • 1 cup water
  • 1/2 cup raw cane sugar
  • 1 lb strawberries, stems removed
  • 1/2 cup lime juice

Instructions
 

  • Fill a medium bowl with ice water. Combine the 1 cup water and sugar in a small saucepan. Warm over low heat until the sugar is dissolved. Remove the simple syrup from the heat, place the pan in the ice-water bath, and stir to chill rapidly. Alternatively, refrigerate the syrup until chilled, about 3 hours. (Store in an airtight container in the refrigerator for up to 2 weeks.) 
  • Reserve four to six strawberries for garnish. Place the remaining strawberries in a blender or food processor. Blend until smooth, then strain through a fine-mesh sieve into a medium bowl to remove the seeds. 
  • Add the lime juice and 1/2 cup [120 ml] of the simple syrup to the strawberry juice. Stir and taste, adding more simple syrup if desired. 
  • Pour the strawberry mixture into a 13-by-9-by-2-inch nonstick metal baking pan. Freeze until the mixture is icy around the edges, about 25 minutes.
  • Using a fork, stir the icy portions into the middle of the pan. Continue this process of stirring the icy edges into center every 25 minutes for about 11/2 hours, or until the mixture has turned into flaky crystals. Cover tightly and freeze for up to 1 day. 
  • To serve, scrape the granita into serving bowls or glasses and garnish with the reserved berries.

Notes

Reprinted from The Anti-Inflammation Cookbook by Amanda Haas with permission by Chronicle Books, 2015
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