How to Make Balsamic Strawberry Granita
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In a blender, puree strawberries, balsamic vinegar, sweetener, and water until completely smooth.
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Pour into a shallow baking dish and freeze for 45 minutes.
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Scrape with a fork to break up ice crystals.
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Return to the freezer and repeat scraping every 30 minutes, 2 more times, until the granita is fluffy and flaky.
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Scoop into bowls and garnish with fresh basil leaves.
Pro Tips for Perfect Balsamic Strawberry Granita
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of hulled fresh strawberries, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Balsamic Strawberry Granita?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Balsamic Strawberry Granita?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for hulled fresh strawberries?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.