Print Options:

Fresh Strawberry Balsamic Infused Granita

 2 lbs ripe strawberries, hulled & halved
  cup white sugar, or to taste
 1 cup water
 ½ tsp Cindy's Lemon Balsamic
 1 tbsp Cindy's Strawberry Balsamic
 1 pinch salt (optional)
1

Rinse strawberries with cold water, let drain

2

Place berries in a blender and add sugar, water, balsamics and salt

3

Pulse several times to get mixture moving, then blend until smooth. About 1 minute.

4

Pour into a large baking dish. Puree should only be about 3/8 inch deep in the dish

5

Place dish uncovered in the freezer until mixture barely begins to freeze around the edges, about 45 minutes. Mixture will still be slushy in the middle

6

Lightly comb the mixture with a fork or wavy knife and place back in the freezer for another 45 minutes.

7

Take the mixture out again and run your fork through the mixture breaking up the crystals.

8

Continue this for a few hours until you have the consistency that you want.

9

Place in small bowls or tiny cups and garnish with fresh fruit and enjoy!