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Serves: 8-10
This is a wonderful, easy, light, and refreshing dessert. It goes fantastically on a warm summer night with a chilled glass of Bokisch Vineyards Rosado. This recipe is very popular in Spain and can also be substituted with Coffee, lemon juice, or any other Fruit Puree.
Ingredients
- ½ cup Rosado
- ½ cup hot water
- ¾ cup sugar
- 2 Tbsp lemon juice
- 3 cups sliced, fresh strawberries
Instructions
- Stir Rosado, hot water, sugar and lemon juice until sugar dissolves.
- Blend 3 cups strawberries until smooth and combine with step 1.
- Pour mixture into 13x9x2-inch baking pan.
- Freeze until icy around edges (25 min) then stir icy portions w/ fork into middle of pan.
- Repeat Step 4 until mixture is frozen, stirring edges every 20-30 min…about 1 ½ hours.
- Finally when mixture is able to be flaked into crystals, cover tightly and freeze again until ready to serve. (Can be made one day ahead)
- Scrape into Bowls or Martini glasses. Serve garnished with Fresh Mint, Strawberries or a small scoop of Coconut Sorbet and a glass of chilled Bokisch Vineyards Rosado.
Notes
If the strawberries are really ripe, cut down the sugar to ½ cup!
I like to make this recipe while I’m at home doing chores or reading by the pool! Set your alarm every 30 minutes to remove from the freezer and scrape with a fork.
I have fun pulling out my spoon collection for serving the granita in a martini glass. Can you see the spoon commemorating the Lodi arch?
