Fresh Strawberry Granita

Author: Liz Bokisch

Prep time: 20 mins

Cook time: 2 hours

Total time: 2 hours 20 mins

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.