For me, there is nothing more delicious than a cool, refreshing granita to top off a summer meal. Here I pair strawberries with a little coconut milk and a hint of cinnamon, but if you like this also works great with peaches, pineapple, or even melon.
Strawberry-Coconut Granita
Servings
8 Servings
Ingredients
- 2 lbs fresh strawberries hulled and chopped
- ½ cup light coconut milk
- 1 ½ cups cold water
- 1 cup white sugar
- 1 tsp good quality cinnamon
Instructions
- Place all ingredients in a large pot. Bring to a boil, then reduce heat to medium-low and simmer 15-20 minutes, until strawberries are very soft. Remove from heat and allow to sit until cool to the touch.
- Using an immersion blender, blend until smooth. Strain through a fine mesh sieve (optional). Cool completely.
- Pour into a large freezer safe container, preferably one that is large enough so the liquid is not more than two inches tall. Freeze at least 8 hours.
- To serve, use a metal fork to scrape along the top of the frozen granita. Spoon into glasses and serve immediately.
I’ll try this recipe, but the prep time and ready time are way off as anyone can see by just reading the recipe.