My sweet niece spent most of today with me. We watched a movie together and we talked about what organic meant. I had already decided that today was going to be a recipe creating day. DG loves strawberries and our weather has been pretty hot and humid lately, so something fresh and icy seemed like a good idea. DG helped me make these wonderful strawberry granita’s and it was a success.
Before I picked up my little angel this morning, I went to our local Co-op and picked up some very ripe, locally grown, organic strawberries and lemons. DG and I cleaned our produce and I put together a simple syrup. I decided that a simple syrup made with lemon zest would work great for the granita’s and the leftovers could possibly work in a cocktail later this weekend.
We took one container of strawberries and removed the leaves. After, we put them in my Magic Bullet blender. It was the perfect size and my mini blender made it super easy for my niece to do the work on her own. After we macerated the strawberries, DG poured them into a large bowl. I took the job of zesting two lemons which I put in the simple syrup that was already cooling and I let DG squeeze the juice of the two lemons into the bowl with the strawberry puree. At this point, we both felt like we needed something else, so I grabbed about 8 ounces of frozen strawberries and raspberries. We blended them with a little simple syrup in the blender and added it to the bowl, also.
DG was such an incredible helper. She mixed everything together so that it was ready to be put in the freezer. I poured the mixture into two cold casserole dishes and placed them into the freezer.
After thirty minutes we removed the casserole dishes and scraped with a fork. This keeps the fruit mixture from freezing solid. We then put it back in the freezer for about 45 minutes more and repeated scraping again. We repeated this for a little over two hours.
We pinched a little mint out of my garden to top the frozen treat at the end. It was a lot of fun creating a frozen treat with my niece!
1 container of organic strawberries
2 large organic lemons
1 cup lemony simple syrup
8 oz of frozen strawberries and raspberries
Make simple syrup first so that it can cool first. Combine 1 cup sugar with one cup of water and bring to a boil. Whisk so that they will combine and the sugar will not burn or stick to the bottom. This only takes a few minutes. Pull off of the heat and add the zest of two lemons into the water. Allow syrup to cool to room temperature. While this is cooling, place two large, empty glass casserole dishes into the freezer.
Juice the two lemons into a bowl. Cut the tops off of the strawberries and put into a blender with 1 cup of the simple syrup. (Most traditional recipes for granitas tell you to strain your fruit after blending, but I wanted to keep the fiber in tact, so we didn’t). We blended separately the frozen fruit with a little of the simple syrup, but I’m sure it would be fine to put it in with the fresh strawberries and save a step. After blending all of the fruit, pour into the bowl with the lemon juice and mix well. Divide mixture into the two cold casserole dishes and return to freezer for 30 minutes. After 30 minutes, remove from freezer and scrape with a fork. Return to freezer and repeat scraping every thirty minutes for the next 2 hours. At this point you’ve made granita! Serve immediately with a sprig of mint and enjoy!
Note: It’s my preference to use local and organic fruit. This is not necessary.
(Maria-if you read this, I had you also in mind-Add vodka and have a great weekend)