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“Don't scrape it until just before you serve it, as it will melt and look less appetizing.”
READY IN:
4hrs 30mins
SERVES:
6
YIELD:
1 Granita
UNITS:
US

Ingredients Nutrition

Directions

  1. Place 1/2 cup of the sugar and the mint leaves in a small pan with 1 cup of water and bring to a simmer, stirring occasionally to help dissolve the sugar.
  2. Let simmer over low heat for 5 minutes to steep the mint. Strain the mint from the simple syrup. Discard the mint.
  3. In a food processor, combine the 2 cups of coarsely chopped strawberries with the remaining 1 tbsp of sugar.
  4. Run the machine to puree the strawberries.
  5. Add the mascarpone, lemon juice and salt and process until the mascarpone is fully incorporated.
  6. Add the mint simple syrup and combine.
  7. Pour the strawberry mixture into and 8x8 inch glass dish, cover with plastic wrap and place in the freezer.
  8. The mixture will take about 4 hours to freeze.
  9. To serve, use a fork to scrape the granita.
  10. Spoon the mixture into chilled bowls.
  11. Top with the finely diced strawberries.
  12. Serve Immedietlely.

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