Strawberry granita

111 Matt Tebbutt recipe template


Preparation time

Cooking time
no cooking required

Serves 4–6


By Jacon Kenedy
From Saturday Kitchen


For the granita

  • 500g/1lb 2oz hulled strawberries
  • 100g/3½oz caster sugar

To serve (optional)

  • 150ml/5fl oz whipping cream
  • 1 tbsp caster sugar


  1. Put 250ml/9fl oz water in the fridge to chill.

  2. Put the hulled strawberries, chilled water and sugar in a blender and blend to a slushy consistency.

  3. Transfer the mixture to a deep dish, about 25cm wide, and put it in the freezer. Do not cover. Once it starts to freeze at the edges, stir it with a fork (or whisk it) every 10–15 minutes, until the mixture is almost completely frozen and icy (this will take a long time – perhaps 4 hours). It is ready to serve in this slightly wet, sludgy state.

  4. Chill your serving glasses for at least 20 minutes in the freezer before you serve the granita. If liked, you can whip the cream and sugar together until soft peaks form when the whisk is removed from bowl. Serve the granita in the chilled glasses topped with the sweetened whipped cream.

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