Strawberry Balsamic Black Pepper Granita

Strawberry Granita sists in a white bowl on a blue and white background with a yellow napkin and spoon .

5 from 1 vote

Strawberry Balsamic Black Pepper Granita

This Strawberry Balsamic Black Pepper Granita recipe is a zippier version of the basic Italian ice and so easy I can assure you anyone can make it.

Prep Time25

Total Time25

Course: Dessert

Cuisine: Italian

Keyword: Granita, Italian Granita, Strawberry Ice

Servings: servings

Calories: 91kcal

Author: Helen S. Fletcher

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