Strawberry Rosé Granita was a bonus recipe from awhile back. But it is so refreshing and the perfect make ahead summer dessert that we decided to bring it back as a permanent recipe. We also added in a blueberry version with limoncello and white wine. Hello summertime!
Granita is an easy frozen treat that doesn’t require an ice cream maker. Just a pan, fork and a little periodic scraping. If you don’t have the juicer/strainer attachment, you could also puree the berries in the blender attachment and then strain through a fine mesh strainer to remove seeds. But if you love berries as much as my family does, it is a great attachment! Also excellent for turning bumper crops of tomatoes into sauce during the summer, and apples into applesauce when autumn comes around.
These are obviously adult treats, since the granita is half alcohol. The great thing about making granita (or frozen desserts) with alcohol is that the alcohol inhibits it solidly freezing. So even after days in the freezer, it is easy to fluff up with a fork and serve. Now you could swap out the wine with juice, or a sparkling flavored water. But just beware, it will freeze into a block after sitting in the freezer awhile.
When using the juicer, make sure to run the discarded pulp back through the attachment 2-3 times to extract the maximum amount of juice.
I mix this granita up right in the pan. Metal is ideal, since it will help the mixture freeze faster. Just scrape every 30-45 minutes until frozen.
For the blueberry version, a stainless Chardonnay is used, which means the Chardonnay wasn’t aged in oak barrels but in stainless steel tanks, and is therefore crisp and refreshing on the palate. You could replace with Sauvignon Blanc, Vinho Verde, Albariño or any crisp white wine that you prefer. Since we are using a bit of limoncello with the blueberry one, simple syrup or additional sugar is not needed.
For the strawberry granita, if Rosé isn’t your thing, Sauvignon Blanc or even Prosecco would work really well. The prosecco will also give it a bit of effervescence. I appreciate the subtle flavor of lemongrass simple syrup with the strawberry version, it doesn’t overpower the Rosé that I used. If you don’t have access to lemongrass, add a little lemon zest to your simple syrup, or even fresh basil (once syrup has cooled).
For a refresher on how to use the juicer/strainer attachment, click HERE. Enjoy and keep cool in these summer months ahead!
Blueberry Limoncello Granita
Prep Time: 15 minutes
Inactive Time: 2 1/2 hours
680 g. ( 1 1/2 pounds) fresh blueberries
62 g. (1/4 cup) limoncello
345 g. ( 1 1/2 cups) stainless Chardonnay or crisp white wine
Set up the Ankarsrum mixer base with the juicer/strainer attachment. Place an 8×8 inch metal baking pan underneath to catch the juice and a small bowl at the end of the spout to catch the waste.
Rinse and dry the blueberries. Turn the speed to medium-high (5 o’clock) and use the plunger to push the berries through. Feed the seed/pulp waste through 2-3 times to extract the maximum amount of juice.
Add the limoncello and wine to the fresh blueberry juice. Whisk to thoroughly combine.
Place pan on flat surface in the freezer for 30 minutes. Remove from freezer and scrape the slightly frozen edges toward the center with a fork. Place back in freezer and then repeat scraping every 30-45 minutes until frozen; 2 – 2 1/2 hours.
Keep in an airtight container in the freezer. Scrape a fork through to “fluff” and break up any large chunks before serving.
Yield: 8-10 servings
Strawberry Rosé Granita
Prep Time: 23 minutes
Inactive Time: 2 1/2 hours
857 g. (1 1/2 pounds) fresh strawberries
345 g. (1 1/2 cups) Rosé wine
78 g. – 156 g. (1/4 – 1/2 cup) lemongrass simple syrup*
Set up the Ankarsrum mixer base with the juicer/strainer attachment. Place an 8×8 inch metal baking pan underneath to catch the juice and a small bowl at the end of the spout to catch the waste.
Rinse the strawberries and remove the stems. If needed, slice in half to fit in strainer attachment. Turn the speed to medium-high (5 o’clock) and use the plunger to push the berries through. Feed the seed/pulp waste through 2-3 times to extract the maximum amount of juice.
Add the wine and 78 g. simple syrup to the fresh strawberry juice. Whisk to thoroughly combine and then taste and add more simple syrup if desired.
Place pan on flat surface in the freezer for 30 minutes. Remove from freezer and scrape the slightly frozen edges toward the center with a fork. Place back in freezer and then repeat scraping every 30-45 minutes until frozen; 2 – 2 1/2 hours.
Keep in an airtight container in the freezer. Scrape a fork through to “fluff” and break up any large chunks before serving.
Yield: 8-10 servings
*Lemongrass Simple Syrup:
2 stalks lemongrass
240 g. (1 cup) water
228 g. (1 cup) sugar
Trim off bottom and tough top of lemongrass stalks. Slice into 1/4 inch rounds. Place half in a small saucepan with the water and sugar.
Bring to a boil over high heat. As soon as it begins to boil, reduce heat to low and let simmer for 5 minutes.
Remove from heat and allow to cool before adding remaining lemongrass. Store in a covered container in the refrigerator for 4-6 months.
Pour through a strainer when using and return lemongrass chunks to remaining syrup.
