Granita alle Fragole

Strawberry Granita

Preparation info
  • Makes

    6 to 8

    Appears in

    By Nick Malgieri

    Published 1990

    • About

    Again, try to use the ripest strawberries for this. Substitute unsweetened frozen strawberries rather than underripe ones.


    • cups water
    • ¾ cup sugar
    • 2 pints


    Combine the water and sugar in a small nonreactive saucepan. Bring to a boil, stirring occasionally to dissolve the sugar. Cool the syrup. Rinse the berries. Wrap and refrigerate a few attractive ones to garnish the granita. Hull and puree the remaining strawberries in a blender. Measure 2½ cups strawberry puree and add to the cooled syrup. Stir well to combine.

    Pour the mixture