Strawberry Granita

I didn’t know what a granita was until not long ago. But once I found out, I knew I needed to come up with a dairy-free version! This recipe is so delicious and refreshing!

Recipe: Strawberry Granita

1 cup water

1/4 cup honey + 1 TBSP (separated) Note: You can change this amount depending on how sweet your strawberries are

1/2 cup chopped fresh mint leaves

2 cups chopped strawberries (plus more for garnishing, if desired)

1/2 cup chilled coconut milk (take a can of coconut milk, pour it into a container, shake it very well, and refrigerate until cold)

3 TBSP lemon juice

pinch salt

In a small saucepan, combine water, 1/4 cup honey and mint leaves. Simmer on low while you prepare the strawberry mixture. Pour the strawberries into a food processor, and add the 1 TBSP honey (if needed–you may not need it if your strawberries are sweet) and puree. Add the coconut milk, lemon juice and salt and process again until well-combined. Strain the mint leaves out of the water mixture and pour the water mixture into the strawberries (discard the mint leaves). Process again, then pour into a glass dish, 8×8 or 9×9 and place in freezer for 3-4 hours, until frozen. To serve, scrape with a fork and scoop out. This will help ensure a “fluffy” texture.

Like what you read? Sign up here and get my Top 10 Recipes ebook for free!