ANNA WATSON CARL / THE YELLOW TABLE COOKBOOK
STRAWBERRY GRANITA WITH LIME & MINT
Serves 4
I love serving this simple frozen treat when it’s hot outside and I don’t feel like turning on the oven. It’s just barely sweet, and incredibly refreshing.
3 cups hulled and halved strawberries (a little over 1 pound)
1/4 cup finely chopped fresh mint leaves
3 tablespoons sugar
2 tablespoons grated lime zest, plus 1/2 cup freshly squeezed lime juice (4 limes)
In a blender, combine the strawberries, mint, sugar, lime juice and zest, and 1/2 cup water and blend until smooth. Pour into a 9 x 13-inch nonstick metal pan. Freeze until icy around the edges, about 30 minutes. Scrape the icy bits into the center and freeze for 1 more hour. Scrape with a fork until the granita is light and flaky. Cover and freeze overnight.
To serve, remove from the freezer and let sit for 5 minutes. Scrape again with a fork, and spoon the granita into shallow bowls or Champagne coupes.
DO AHEAD: The granita can be made up to 5 days ahead, and kept, wrapped in plastic, in the freezer until ready to serve.
