Name: Strawberry Granita (Reduced Sugar)
Total time: 2 h 25 min
Ingredients: 1 pound (454 grams) strawberries , hulled (3 cups); 2 tablespoons honey; ⅛ teaspoon salt

Why This Recipe Works

A quick test revealed that granita made with only berries and water was a bit too dull so we added 2 tablespoons of honey—its floral notes complemented the strawberries’ flavor perfectly. Satisfied with the granita’s flavor, we turned next to the texture. We froze our strained strawberry puree mixture in ice cube trays and then pulsed the cubes in the food processor just before serving. We found that the key to achieving the best texture—one that wasn’t too slushy and didn’t contain large ice chunks—was limiting the amount of frozen puree cubes in the food processor to what could fit comfortably in a single layer. This created an even, finely chopped granita.

Before You Begin

The frozen puree cubes can be stored in a zipper-lock bag for up to a week.

Instructions

Process strawberries, honey, and salt in food processor until smooth, about 30 seconds. Strain puree through fine-mesh strainer into bowl, pressing on solids to remove seeds and pulp (you should have about 2⅓ cups puree); discard solids.

Pour strawberry puree into ice cube trays and freeze until firm, at least 2 hours or up to 5 days. Place serving bowls in freezer to chill for 30 minutes before serving.

Working in batches, place single layer of frozen cubes in food processor and pulse until no large chunks of ice remain, 25 to 30 pulses. Transfer granita to chilled serving bowls and repeat with remaining puree cubes. Serve immediately.