This Strawberry Balsamic Granita Recipe is a zippier version of the basic Italian ice and so easy, I can assure you anyone can make it. Granitas can be made with any fruit, fresh or frozen, or combined with other fruits. It's perfect for a snack, dessert or anytime of the day. Think of it as a more intense snow cone in a bowl!
Have you heard the expression, "It's as easy as falling off a log?" Well, this is that!
The beauty of this refreshing ice is that it only needs a processor or blender, a pan and a fork. It can be sweetened with almost anything including honey, sweeteners, sugar, or my favorite, a simple syrup which guarantees a smooth result.
Using a glass pan to freeze the granita is important if using the balsamic vinegar, since it might react with an aluminum pan.
Some other no bake desserts especially welcome during the summer months include: No Bake Pina Colada Cheesecake, (Almost) No bake Strawberry Pie, Amazing Banoffee Pie, Chocolate Truffle Raspberry Curd Tart and Cafe au Lait Tart
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What is Granita?
Granita is an Italian ice. At it's most basic, it is just fruit and sweetener combined and frozen. Every so often, it is scraped with a fork to fluff it up so it melts in your mouth and that's it! It doesn't get much easier. In addition to fresh or frozen fruit, coffee or juices work well also.
When using fresh fruit, make sure it is ripe, so the maximum flavor is had. For coffee granita, just make coffee as you drink it, sweeten it and into the freezer it goes. What could be easier than orange juice? The easiest way to make lemon granita is to use a frozen lemonade concentrate. Thaw it and add water and a sweetener to taste. This is one of the most versatile recipes, limited only by your imagination.
For an adult version, liqueurs can be poured over the ice. Think strawberry and orange liqueur, peach and amaretto, coffee and Kahlua. You get the idea.
When to serve it
Well, the Italian way is to eat it for breakfast! With brioche!! I can't say that doesn't sound good, although I think as an American, I would opt for an anytime snack or dessert. In the olden days of multiple courses of dinner, it would be served as a palate cleanser between courses. There is no wrong time today.
Why balsamic and black pepper?
Both of these enhance strawberries and I have used this combination several times on my blog as it is a favorite. See my Strawberry Balsamic Jam and the Oreo Tacos with Strawberry Salsa.
The use of white balsamic vinegar as opposed to the normal dark is to keep the strawberries a vibrant red. The main difference between the white and dark balsamic vinegars is the grapes used and the amount of aging.
Italians have been making balsamic vinegar for a thousand years. Balsamic vinegar is sweeter than the more robust vinegars. Some dark balsamic vinegars are aged up to 100 years in different barrels for a complexity of taste.
However, these balsamics are very expensive, just like a fine wine and are used as a finishing vinegar and not as an ingredient. All dark balsamics are thicker and sweeter than the white balsamic, which can be aged in barrels or stainless steel tanks for a shorter amount of time. The white is usually used when you don't want to discolor the food with which it is being used, as would dark balsamic vinegar.
How to make granita without a recipe
Granita can be made with any puréed fruit or combination of fruit or fruit juice, lemonade, coffee, tea, watermelon. If using a fruit juice or any liquid, there are no special tools needed. If making with fruit, a blender or processor is used to purée the fruit.
Simple syrup is my sweetener of choice. It can be made and held for a week in the fridge so you can have granita all summer long. Add about 20% of the syrup to the fruit or unsweetened liquid. That's about ¾ cup to 4 cups of fruit or liquid. The simple syrup can be infused with other flavors as in this recipe, or part of the liquid can be a liqueur. Add it to the water and sugar when making the simple syrup to burn off the alcohol, leaving only the flavor of the liqueur.
After mixing everything, just put it in a dish and freeze it. A thickness of ½ inch in the pan is ideal, but it can be deeper. It will just take longer to freeze. When it freezes, follow the technique below to fluff it up into those crunchy ice crystals that are unique to granita. Re-fluff just before serving.
Why you'll love this
- I can't imagine anything easier to make.
- The possibilities are endless.
- Anyone can make this.
- It's so refreshing as a snack or dessert
- It is fat free and low in calories if that's a concern
Recipe Ingredients
FRONT ROW: Black pepper, granulated sugar, white balsamic vinegar
BACK ROW: Strawberries, water
Be sure to see the recipe card below for the full ingredients & instructions.
Step by Step Instructions
It is important to use a glass dish if using the balsamic vinegar, and an aluminum pan may interact with the vinegar causing a metallic taste.
Step 1. To make the simple syrup, place the water and sugar in a small saucepan. Step 2. Bring to a rolling boil. Boil for 1 minute. Step 3. Remove from the heat and add the black pepper. Step 4. Stir in the white balsamic vinegar.
Step 5. Place the strawberries and simple syrup in the bowl of a processor or blender. Step 6. Purée the mixture, scraping down as necessary. Step 7. Pour into a 9" glass or ceramic dish. Step 8. Freeze until about ¾ frozen. Fluff it up using a fork, drag it through the granita and then chop it up with the fork. Freeze until hard. If the granita gets frozen hard before fluffing it, let it sit at room temperature for a few minutes to soften it slightly. Place it back in the freezer. Fluff it just before serving.
Recipe FAQs
By liquifying the sugar in water, it ensures the smoothest finish for the granita. However, honey or sweetener can be used by themselves. In that case, no water is necessary. Sweeten to taste.
Sorbet is whipped and smooth, granita is What is the difference between a granita and a sorbet? Granita is not whipped but frozen and then fluffed up with a fork to allow ice crystals to form making a granular, crunchy texture.
Since it's basically fruit or fruit liquid or other liquid, and a bit of sweetener, it is one of the healthiest desserts or snacks to be had.
Be sure to try some of these cold treats
A lot of work goes into each of my recipes and my only ask is that if you like the recipe or even the looks of it, please leave me a star rating to help me rank better. It’s important.
Strawberry Balsamic Black Pepper Granita
Equipment
- Food processor or blender
- 9x9" glass pan or any glaxx pan about that size.
Ingredients
Simple Syrup
- ⅔ cup water
- ⅔ cup sugar (130 grams)
Strawberry Balsamic Black Pepper Granita
- 2 tablespoons white balsamic vinegar, optional
- ¾ teaspoon coarse ground black pepper, optional
- 4 cups sliced strawberries*
- *About 680 grams or 1 ½ pounds
Instructions
Simple Syrup
- The name says it all. Combine the water and sugar in a small sauce pan. Bring to a rolling boil. Boil for 1 minutes.
- Remove from the heat and stir in the balsamic vinegar and black pepper. Cool.
Strawberry Balsamic Black Pepper Granita
- While the simple syrup is cooling, rinse the strawberries and remove the green tops. Slice the strawberries. There's no special size here, just slice them.
- Place the strawberries and the cooled syrup in a processor or blender. Process or blend until smooth, scraping down as necessary.
- Pour into the pan and freeze for several hours until it's about ¾ frozen. Scrape with a fork to fluff it up. Refluff it before serving.
- If the granita freezes hard, just let it sit for a few minutes at room temperature to soften. Store in the freezer.
- Yield: About 1 quart.
Nutrition
Rosemary Mark says
This is such a delightful summer granita! The balsamic enhances even mediocre strawberries. Next time I'll use the full amount of black pepper. Thanks for this keeper recipe!
Helen S Fletcher says
Hi Rosemary, Thanks so much for this. I discovered strawberries, balsamic and black pepper when I the bakery. It has been a constant with me ever since. I am so happy you enjoy it. And more so that you told me. Hope all is going well out your way.
Manisha says
Strawberries, black pepper and balsamic are such a lovey combination! Will try this recipe when strawberries will be available. It means during our winter season which is few months away :)
hfletcher says
Hi Manisha - This is one of my very most favorite flavor combinations. Have used it in a Strawberry jam that is used with Grilled chicken and served as a salad with greens tossed with a balsamic vinaigrette. It was popular at the retail store.