Strawberry Mint Granita

Over the past few weeks, the weather has been getting warmer here, and the outdoor entertaining season has begun! 

Mother's Day is tomorrow, the weather is looking promising for some outdoor entertaining, and I have the perfect (EASY!) recipe for you to serve for dessert. A Strawberry Mint Granita. Unlike a sorbet or ice cream where you need an ice cream machine or a really thick base, a granita is literally fruit, ice, and simple syrup...in this case, a mint simple syrup. It's light, refreshing, and a perfect end to treat your mother, or yourself.

Strawberry Mint Granita

Serves 8

Shopping List

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  • 4 cups of hulled strawberries
  • 1/2 cup of mint leaves + 5 leaves for steeping in the simple syrup
  • 1/4 cup granulated sugar, plus a bit more to top the granitas before serving
  • 2 cups water
  • Zest of half a lemon
  • 1 lemon, juiced

Method

 Mint Simple Syrup

Mint Simple Syrup

In a small sauce pan over medium high heat, bring the water and sugar to a boil and stir until the sugar is completely dissolved. Remove from the heat and add 4-5 mint leaves and the lemon zest. Let this sit for 30-45 minutes until completely cooled. Once cooled, remove the now wilted mint leaves.

Place the strawberries, 1/2 cup of mint leaves, lemon juice, and mint simple syrup in a powerful blender (I love my Vitamix blender) and puree until smooth.

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Grab your self a pan lined with parchment paper; I used a loaf pan as well as three mini cocottes. Place in the freezer for a minimum of four hours.

Serve in small dessert cups, or old school champagne coupes, and sprinkle with some sugar and  garnish with a small mint leaf before serving.

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