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Hi Bold Bakers!
If you like strawberry granita and getting caught in the rain — that’s not right, is it? Well, maybe the song needs to be updated because an ice-cold strawberry granita is incredible on a hot summer day, and the only equipment you’ll need to make the iconic Italian treat is a blender!
My Strawberry Granita recipes is, essentially, the best shaved ice you could ever have, and the perfect way to use those flavorful summer strawberries. With just a little sweetener, the juice from the berries is frozen and transformed into bright, icy, and refreshing chunks that melt in your mouth and provide relief from the worst heatwave.
This homemade strawberry granita recipe couldn’t be easier to make, with limited ingredients and even fewer equipment, so let’s get to it!
What is Strawberry Granita?
Granita is a popular dessert from Italy that is typically made with just a few ingredients, like fruit juice, sugar, or even coffee. The ingredients are mixed and then frozen and scrapped with a fork to form coarse and crunchy ice shards that I’d personally pick over a shaved ice any day.
For this recipe, we’ll be using strawberries, a small amount of sugar, a squeeze of lemon juice to balance the sweetness and bring brightness, and a pinch of salt to round it all out!
What You Need To Make Strawberry Granita
- Measuring cups
- A 9 x 13″ baking pan you can put in the freezer
- A fork
- A fine strainer
- A lidded, freezer-safe container for storage
- A blender or food processor
How To Make Strawberry Granita
With about 2-pounds of strawberries, a blender, and some time in the freezer, you can not only impress guests with a simple dessert but also keep the kids happy (and relatively healthy)! And don’t forget to get the full recipe with measurements, on the page down below:
- In a blender or food processor, blend your washed and hulled strawberries with sugar, water, salt, and lemon juice until pureed.
- Pour the mixture through a fine strainer into a 9×13-inch (23x33cm) metal baking pan and then place it in the freezer.
- Every hour, for about 4 to 5 hours, run a fork through the puree and scrape up the frozen bits from the edge, stirring to incorporate them with any part of the mixture that is still liquid.
- After 4 to 5 hours, the granita should be fully frozen, flaky, and ready to serve!
Gemma’s Pro Chef Tips for Making Strawberry Granita
- You can use this recipe and replace the strawberries with any in-season juicy fruit of your choice to make a different flavor. Be sure to taste the puree before you freeze, as you might need to adjust the amount of sugar or lemon juice.
- If, after a few days, your granita has frozen into a solid block, you can re-scrape it with a fork, let it soften for a few minutes, and run it through a blender, or re-melt it and start the freezing process again.
- Out of ice? Add a spoonful of this to your favorite cocktail for a fresh, summery drink. Tequila and vodka would be perfect.
- Go the extra mile and serve granita with a big scoop of vanilla ice-cream on top. You get sweet and creamy, soft, and crunchy. The best of both worlds!
How To Store Strawberry Granita
Strawberry granita can be kept in the freezer, inside a lidded freezer-safe container, for up to 3 days.
Make More Ice Cream!
- Homemade Ice Cream with Only 2 Ingredients
- Blood Orange Granita
- 3 Ingredient Ube Ice Cream
- Ice Cream in a Jar
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Strawberry Granita Recipe
- 6 ½ cups (2lbs/907g) strawberries, (fresh or frozen)
- 1/3 cup (2 ½ oz/71g) sugar
- 1 cup (8floz/225 ml) water
- Pinch of salt
- 1 teaspoon lemon juice
- If using fresh strawberries, wash and hull them.
- In a blender or food processor, blend strawberries, sugar, water, salt, and lemon juice until pureed.
- Pour mixture through a fine strainer into a 9x13 inch (23x33cm) metal baking pan and 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.