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 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!

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

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:

  1. In a blender or food processor, blend your washed and hulled strawberries with sugar, water, salt, and lemon juice until pureed.
  2. Pour the mixture through a fine strainer into a 9×13-inch (23x33cm) metal baking pan and then place it in the freezer.
  3. 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.
  4. 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!

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!

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