Ice Cream & Frozen Desserts

How to Make Strawberry Granita

4.82 from 16 votes
With just 5 simple ingredients, you can start cooling off with my Strawberry Granita recipe — the perfect way to use your lovely strawberries and beat the heat at the same time.

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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. 

[ Make a Blood Orange Granita, too! ]

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 scraped 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!

A close up of Strawberry Granitas and it's bright red color.

What You Need To Make Strawberry Granita

  • Measuring cups
  • A small saucepan
  • 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:

  1. Make a simple syrup by heating the water and sugar until the sugar dissolves.
  2. In a blender or food processor, blend your washed and hulled strawberries with the simple syrup, lemon juice and salt until pureed.
  3. Pour the mixture through a fine strainer into a 9×13-inch (23x33cm) metal baking pan and then place it in the freezer.
  4. 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.
  5. After 4 to 5 hours, the granita should be fully frozen, flaky, and ready to serve! 

Gemma’s Pro Chef Tips 

  • This granita is only as good as the fruit you use. If strawberries are in season and you have access to buying them at a local farmers market, go this route. If not, choose frozen ones for the next best option: these are picked at peak season and flash frozen, preserving all the flavor.
  • 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.
  • When tasting the puree before freezing, be sure the flavor is intense. Freezing will dull the taste a bit so the more flavorful the puree, the better granita you will have. If your fruit is not quite at its peak, a little extra lemon and sugar can help.
  • 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 our 2-ingredient vanilla ice-cream on top. You get sweet and creamy, soft, and crunchy. The best of both worlds!

Strawberry Granita served in a dish and topped with a strawberry.

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!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Strawberry Granita Recipe

4.82 from 16 votes
With just 5 simple ingredients, you can start cooling off with our Strawberry Granita recipe — use your strawberries & beat the heat at the same time.
Author: Gemma Stafford
Servings: 8 servings
Prep Time 10 minutes
Freeze Time 5 hours
Total Time 5 hours 10 minutes
With just 5 simple ingredients, you can start cooling off with our Strawberry Granita recipe — use your strawberries & beat the heat at the same time.
Author: Gemma Stafford
Servings: 8 servings


  • 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


  • 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 mixutre! 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 9x13 inch (23x33 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.
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Aruna D
Aruna D
3 years ago

Hi Gemma, you have inspired me to bake! I have two quick questions- can I freeze extra chocolate bars(during Covid, I am buying a lot extra) and how do you keep pastry brushes clean? The wood ones with the more natural bristles, not silicone. Thank you!

2 years ago

Hi Gemma, if I try this with water melon wht will be the measurements of watermelon and water? Thank you

2 years ago

Hi Gemma, if I use water melon in the place of strawberry, can I use the same amount of watermelon and water or will the amounts change?. Please let me know as I really love to try this. Thank you

3 years ago

Does this work with mangoes in the place of strawberries?

3 years ago

I made this and also tried the same thing with blueberries now I can’t stop! Gemma lots of love for you and your family.

3 years ago

We pick strawberry a every year and that is one of the things I will get up really early to do!;) And now I have something to do with all the extras!!!

3 years ago

Can’t wait to try it!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook