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Strawberry granita with balsamic vinegar

Granita is a light, fruity and refreshing dessert to end any diner on a light and sweet note. Let us share the secrets with you .... pssttttt... 


  • 5 tablespoons sugar
  • 1 quart (4 cups) ripe strawberries, washed and hulled
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon aged balsamic vinegar
  • 1 tablespoon basil leaves, cut into thin strips


1.       To make the sugar syrup, combine 3/4 cup water and 4 tablespoons sugar in a small saucepan. Cook over medium heat, stirring until sugar has dissolved, about 2 minutes. Cool to room temperature.

2.      Place half the strawberries in a blender with the sugar syrup andlemon juice. Puree. Transfer to a fine mesh sieve and press on puree, pushing the pulp through. Discard seeds remaining in sieve.

3.      Pour mixture into a shallow 8-inch square pan. Freeze 2 to 3 hours, or until almost completely frozen. Scrape granita with a fork to make it flaky. Freeze for another hour and scrape again. When ready to serve, scrape again.

4.      About 30 minutes before serving, quarter remaining strawberries lengthwise and transfer to a bowl. Add remaining tablespoon sugar, pepper, and vinegar; mash slightly with a fork, keeping mixture chunky. Add basil.

5.       To serve, scrape some granita into 4 glasses and top with smashed strawberries.