Strawberry granita
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Serves:     people
Notes from Anna

A simple, refreshing dessert that's rich in antioxidants and vitamin C from the strawberries and lemon.  Xylitol is a natural sweetener that has considerably fewer calories than sugar.  The granita will keep in the freezer for up to one week.



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  1. Slice the vanilla pod lengthways with a sharp knife. Rinse the lemon and remove the peel in strips. Squeeze the juice into a small saucepan.
  2. Add 200ml of water to the pan, along with the xylitol, vanilla pod and lemon peel. Bring the water to the boil, turn the heat down very low and simmer for about 7-8 minutes or until the xylitol has dissolved. Set aside to cool.
  3. Meanwhile, rinse the strawberries in a colander under running water. Hull and quarter them.
  4. Remove the lemon peel and vanilla pod from the syrup. Blitz with the strawberries in a liquidiser or with a hand-held stick blender until you have a smooth puree.
  5. Transfer the mixture to a plastic or metal container and freeze for 30 minutes. Remove the container from the freezer and, with a small whisk, stir the mixture vigorously to break up the ice that has started forming.
  6. Repeat this operation every 30 minutes another 2 or 3 times until you achieve the desired consistency – somewhere between slushy and frozen solid.
  7. Serve the granita on its own or with grilled summer fruit, such as peaches, nectarines or apricots.

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