I give 😀 it’s been 111º & up so it wants to melt fast. Sooo…switch to a glass, of course
Recipe adapted from epicurious
Loosely … again! Me & my not measuring! Eyeballed 😀
But here’s actual recipe ~
1 cup hot water
3/4 cup sugar
2 tablespoons fresh lemon juice
3 cups sliced hulled strawberries (1 pound whole berries) plus additional berries for garnish
Stir first 3 ingredients in small bowl until sugar dissolves. Blend 3 cups strawberries in processor until smooth. Add sugar syrup and blend until combined.Pour mixture into 13x9x2-inch nonstick metal baking pan. Freeze until icy around edges, about 25 minutes. Using fork, stir icy portions into middle of pan. Freeze until mixture is frozen, stirring edges into center every 20 to 30 minutes, about 1 1/2 hours. Using fork, scrape granita into flaky crystals. Cover tightly and freeze. (Can be made 1 day ahead. Keep frozen.) Scrape granita into bowls. Garnish with berries and serve.
What possessed me to use my slap chopper instead of my food processor? #smh idk
I didn’t save strawberries & no fresh mint. So I picked (in the dark, among the scorpions) a little leaf of my sweet basil. Gosh I love the smell of that stuff! I could wear for perfume & be happy all day 😀
I’m so glad I left pieces…lot’s of pieces of strawberries in it.
(Pssssst…..I lost my patience, I’ll add another pic tomorrow of it more frozen…crystallized.)
Lily Nicole goin “Whaaa?”