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Strawberry Lemon Granita

There is nothing quite like a refreshing frozen granita on a hot summer day! A favorite among kids and adults alike, granita is a sorbet-like dessert made with any fruit that you love. In this granita recipe, I use fresh strawberries…Not only do they provide a delightfully sweet flavor base, strawberries are packed with powerful health-promoting antioxidants!

A perfect mid-day snack, end-cap to a light summer meal, or a frosty way to start your morning, a granita can be enjoyed any time of the day. Pair it with a little bit of healthy fat and protein to keep your blood sugar on a nice and even keel. For example, you might enjoy it with some nuts, cheese, or sliced avocado, or even with a couple of eggs if you’re having it for breakfast!

Strawberry Granita Recipe

You can use either fresh or frozen strawberries in this granita recipe. I like fresh because, when ripe and juicy, the flavor is outstanding! Use organic strawberries whenever possible to avoid toxic pesticide residues (strawberries consistently top the Environmental Working Group’s annual list of fruits and vegetables most contaminated with pesticides).

Ingredients:

Start by making a simple syrup. In a saucepan, stir together the raw honey and filtered water over medium heat until completely mixed, about 2 minutes. Set aside to cool. Juice 1 lemon and set aside. Wash the fresh strawberries and remove all stems and leaves. In a blender or food processor, puree the strawberries with the cooled honey water and the rest of the ingredients. Pour into an 8×8 glass baking dish and freeze for 30 minutes. Remove the pan and stir the mixture with a fork to break up any ice crystals that have formed to keep it smooth and even in texture. Put the dish back in the freezer and repeat the previous step 3 or 4 more times, every half-hour. Once it becomes more firm, you’ll need to scrape the mixture with the fork and stir.

Bowl of fresh strawberry granita made with an easy recipe

Continuing to break up the ice crystals and stirring the granita, will eventually give it a smooth, sorbet-like texture. It’s okay if you don’t take all these steps – your granita will just be harder to serve (like mine, in the picture above), and a few strong strokes with a strong, metal spoon or ice cream scoop should do the trick. When your granita reached the texture you desire, it’s ready to scoop into bowls and enjoy!

© 2019 Stephen Sinatra, MD. All rights reserved.

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