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
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.
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