This 10-Minute Strawberry Granita is a refreshing, icy treat that’s as simple as it is delightful. With just a handful of fresh strawberries, a touch of sweetness, and a quick blend, you’ll create a dessert that’s bursting with vibrant, fruity flavor.
The granita’s light, crystalline texture melts on your tongue, offering a cool escape from the heat. Perfect for busy days, it requires only 10 minutes of prep and a few hours in the freezer to transform into a show-stopping dessert.
Each spoonful delivers a burst of juicy strawberry goodness, balanced with a hint of citrus for a bright, tangy finish. Whether you’re hosting a summer gathering or treating yourself, this granita is a crowd-pleaser that feels indulgent yet effortless. Its icy, flaky consistency is a playful contrast to creamy desserts, making it a unique and refreshing choice.
Plus, it’s naturally light and guilt-free, so you can savor every bite without hesitation. Let this easy recipe bring a little sweetness to your day!
What You’ll Need
- 1 cup (8 fl oz/240 ml) water
- ½ cup (4 oz/115 g) granulated sugar
- 6 ½ cups (2 lbs/923 g) hulled strawberries (fresh or frozen, thawed if frozen)
- 2 teaspoons lemon juice, or to taste
- Pinch of salt
How to Make It
- Make the simple syrup: In a small saucepan, combine the water and sugar over medium heat. Cook until the sugar dissolves (about 2 minutes). Remove from heat and let cool for 5 minutes.
- Blend the mixture: In a blender or food processor, combine the strawberries, simple syrup, lemon juice, and salt. Blend until smooth. Taste the mixture! It should be sweet, slightly tart, and intensely strawberry-flavored. Adjust with more lemon juice or sugar if needed, then blend again.
- Strain and pour: Strain the mixture through a fine sieve directly into a 9×13 inch (23×33 cm) metal baking pan.
- Freeze and scrape: Place the pan in the freezer. Every hour, use a fork to scrape the frozen bits from the edges and stir them into the still-liquid mixture.
- Finish freezing: After 4-5 hours, the granita should be fully frozen into light, flaky crystals. Cover and store in the freezer for up to 3 days.
Perfect Pairings: Serving Suggestions
This strawberry granita is a refreshing treat on its own, but it’s even better with a little extra flair! Serve it in chilled glasses with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
For a brunch twist, pair it with a glass of sparkling wine or prosecco. You can also garnish with fresh mint leaves or a few extra sliced strawberries for a pop of color.
Time-Saving Tips for Busy Cooks
If you’re short on time, use frozen strawberries—they’re already prepped and ready to blend! To speed up the freezing process, spread the puree in a shallow metal pan (like a baking sheet) for quicker freezing. If you’re making this ahead, skip the hourly stirring and let it freeze solid, then scrape it into flakes just before serving. It’s still delicious and saves you time!
Storage and Make-Ahead Magic
This granita keeps well in the freezer for up to 3 days. Store it in an airtight container or cover the pan tightly with plastic wrap. If it hardens too much, let it sit at room temperature for 5-10 minutes, then fluff it up with a fork before serving. It’s a great make-ahead dessert for summer gatherings or a quick sweet treat anytime.
Recipe Variations to Mix It Up
Feel free to get creative with this recipe! Swap strawberries for other berries like raspberries or blackberries, or try a mix for a berry medley. For a tropical twist, use mango or pineapple instead of strawberries. If you love a hint of herbs, blend in a few fresh basil leaves or a sprig of rosemary for a unique flavor profile. The possibilities are endless!
Equipment Guidance for Smooth Prep
For the best results, use a high-speed blender or food processor to achieve a smooth puree. A fine mesh sieve is essential for straining out any seeds or pulp, giving your granita a silky texture. A metal baking pan is ideal for freezing because it conducts cold evenly, helping the granita freeze faster and more consistently.
10-Minute Strawberry Granita Recipe
Ingredients
- 1 cup water (8 fl oz/240 ml)
- ½ cup granulated sugar (4 oz/115 g)
- 6 ½ cups hulled strawberries (2 lbs/923 g), fresh or frozen (thawed if frozen)
- 2 teaspoons lemon juice or to taste
- Pinch of salt
Instructions
- Make a simple syrup: In a small saucepan, combine the water and sugar over medium heat and cook until the sugar is dissolved (about 2 minutes). Let cool for 5 minutes.
- In a blender or food processor, blend strawberries, simple syrup, lemon juice and salt until pureed. Taste the mixture! It should taste sweet, a little tart and intensely of strawberries. Add a squeeze more lemon juice or a touch more sugar if needed, and blend to combine.
- Strain the mixture through a fine sieve and directly into a 9×13 inch (23×33 cm) metal baking pan. Place in the freezer.
- Every hour, run a fork through the puree, scraping up the frozen bits from the edges and stirring to incorporate them with the still liquid mixture.
- After about 4 or 5 hours, the granita should be fully frozen in flakes. Cover and store for up to 3 days.
