Andrea’s Strawberry Granita

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Andrea’s Strawberry Granita

1 pound sliced hulled strawberries (about 1 2/3 cups)
3/4 cup of sugar
Pinch of salt
1 1/2 cups cold water
1/4 cup fresh orange juice
1 teaspoon balsamic (this is optional, but fantastic)

Puree strawberries, sugar and salt in processor, an emulsion blender, or push through a sieve until smooth.  Add  the water and orange juice and mix to blend. Strain into an 8-by-8-by-2-inch baking pan. Cover with foil and place in the freezer.

Stir with a fork every hour until frozen, about 4 hours. Place a scoop of your beautiful granita in a fancy glass and serve to your adoring family and friends. Garnish with a few whole berries. Lovely!

Andrea Charroin

Andrea Charroin is a trained baker and pastry chef. She worked in San Francisco before she, her husband, Westley, and their two sons moved to Redding. They fell in love with Redding’s downtown and opened a little pastry shop, Rene-Joule Patisserie.