Strawberry Granita

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“I discovered this desert when the summer temperatures were nearing 40 C in London. It is adapted from a Delia Smith recipe and I love it because it's virtually no effort to make and so cooling to eat. This version makes a slightly "lumpy" granita, with little bits of strawberries in it, but if you want it ultra smooth, you could push the pureed berries through a nylon sieve, before adding the sugar and lemon juice. Serve in wine glasses for a beautiful, sparkling effect.”
4hrs 10mins

Ingredients Nutrition


  1. Put the strawberries and water in a bowl and then blitz with a hand blender until most of the berries are puréed or use a food processor for a smoother texture.
  2. Add the sugar and lemon juice and stir a few times to combine.
  3. Pour into a sealable container, cover and put in the freezer for two hours.
  4. After two hours, take it out and run a large spoon around the outside, mixing the frozen bits into the unfrozen centre.
  5. Return to the freezer for another hour, give it another mix, and then freeze again for one last hour.
  6. Now you should have a whole box of strawberry"snow crystals".
  7. You can serve it now, or just leave in the freezer for another day.
  8. If you continue to freeze it, remember to leave enough time to let it sit in the fridge for 30-40 minutes before you want to serve the granita, so you don't have a solid mass.

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