italian granita

Only three ingredients and you have a delicious, fresh Lime Granita.&nbsp; Try it either freezer or ice cream maker methods. An easy Summer Treat.&nbsp;

Easy Lime Granita (2 ways)

water

sugar

lime juice ((strained))

lime

lime juice

In a small pot on medium high heat combine the sugar and water, bring to a boil, then lower heat and simmer for 5 minutes.&nbsp; Let cool completely.

When the syrup has cooled had the strained lime juice and zest, whisk to combine.&nbsp; Pour into a freezer safe bowl.&nbsp; Place in the freezer for approximately 1 hour (may be more or less time depending on your freezer).

Remove bowl from the freezer and with a fork break up the ice and mix to combine.&nbsp; Repeat 3-4 times or until the mixture is slushy.&nbsp; &nbsp;Serve in a tall glass with a spoon.

FREEZER GRANITA

Follow the same steps for the freezer method, but instead of pouring into a bowl pour into the ice cream maker&nbsp;and churn according to manufacturer's directions, 25-30 minutes or until mixture becomes compact and creamy.&nbsp; Enjoy!

ICE CREAM MAKER 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.

Strawberry Balsamic Black Pepper Granita

sugar (130 grams)

white balsamic vinegar, optional

black pepper, optional

strawberries*

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.

Simple Syrup

While the simple syrup is cooling, rinse the strawberries and remove the green tops. Slice the strawberries.  There&#39;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&#39;s about 3/4 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.

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!

Top 2 italian granita recipes from across the web

The most viewed italian granita recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Easy Lime Granita (2 ways)

Strawberry Balsamic Black Pepper Gr...

Top 2 italian granita recipes from across the web

The most viewed italian granita recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Lime Granita (2 ways)

Strawberry Balsamic Black Pepper Gr...

The most viewed italian granita recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine