A light and refreshing strawberry granita with fresh strawberries, honey, lime, and optional rosé wine. An easy make-ahead frozen dessert for hot summer days.
Easy Strawberry Granita 🍓
This strawberry granita is a light, refreshing frozen dessert made with fresh strawberries, honey, lime juice, and water, with an optional splash of rosé wine. It is simple to prepare, requires no ice cream machine, and is perfect for hot summer days.
A touch of rosé wine and raspberry liqueur adds a subtle floral depth, but you can also make it alcohol-free for a more classic strawberry granita.
What Is Strawberry Granita?
Granita is a traditional Italian frozen dessert made by freezing a fruit mixture and scraping it as it freezes. This process prevents large ice crystals from forming and creates a light, fluffy texture.
Unlike sorbet, which is churned in an ice cream machine for a smooth result, granita is made entirely by hand and has a more rustic, icy consistency.
Why You’ll Love This Strawberry Granita Recipe
- Light, refreshing, and fruity
- Easy make-ahead summer dessert
- No ice cream machine required
- Adaptable with or without alcohol
Perfect for hot weather.
Notes on Ingredients
- Strawberries: Use ripe strawberries for the best flavor.
- Honey: Adds sweetness and helps improve the texture by reducing iciness. Adjust depending on the natural sweetness of your fruit.
- Lime or lemon juice: Adds brightness and balances the sweetness of the strawberries.
- Water: Lightens the mixture and helps it freeze evenly.
- Rosé wine (optimal but optional): Adds a subtle floral depth. For a no-alcohol version, replace with additional filtered water.
- Framboise (optional): Adds a light raspberry note that enhances the strawberries but can be omitted.
How to Make Strawberry Granita
Step 1: Macerate
Combine strawberries, honey, lime juice, and framboise (if using) in a bowl. Let sit for 20–30 minutes to draw out juices.
Step 2: Blend
Transfer to a blender or food processor. Add water and rosé wine (if using) and blend until smooth.
Step 3: Strain (optional)
For a smoother texture, strain through a fine mesh sieve.
Step 4: Freeze
Pour into a shallow dish and freeze until edges begin to set, about 30 minutes.
Step 5: Scrape
Use a fork to scrape into icy crystals. Return to freezer.
Step 6: Repeat
Continue scraping every 30–45 minutes until fully frozen and fluffy, about 3-4 hours.
Step 7: Serve
Scrape once more before serving and spoon into chilled glasses or bowls.
Variations
Classic Strawberry Granita
Replace the rosé wine and framboise with filtered water for a classic strawberry granita.
Strawberry Rosé Granita
Use rosé wine and framboise for a lightly floral, slightly boozy version.
Tips for the Best Strawberry Granita
- A shallow dish ensures even freezing
- Regular scraping creates the ideal texture
- Taste before freezing and adjust sweetness if needed
When to Serve Strawberry Granita
- As a light summer dessert
- After meals or barbecues
- For make-ahead entertaining
- As a palate cleanser
- On hot afternoons
Frequently Asked Questions
Can I make strawberry granita ahead of time?
Yes. Strawberry granita can be made up to 3–4 days in advance and stored in the freezer. For best texture, re-scrape it with a fork before serving to restore its fluffy consistency.
How do I store leftover granita?
Store granita in an airtight container in the freezer. It will become more solid over time, so you may need to scrape it again before serving.
Do I need a high-speed blender to make granita?
No. A standard blender or food processor works well. A high-speed blender simply creates a smoother base.
Can I use frozen strawberries instead of fresh?
Yes. Frozen strawberries work as well, just let them thaw slightly before macerating for the best consistency.
Why do you add honey instead of granulated sugar?
Honey dissolves easily into the fruit mixture and helps improve the texture by reducing iciness, which is especially important for granita.
Can I skip straining the mixture?
Yes. Straining is optional but recommended for a smooth, seed-free texture. The granita will still work without it.
Final Thoughts
This strawberry granita is a simple, low-effort way to enjoy strawberries. Light, icy, and fruity, it’s an easy dessert to keep on hand for hot days when you want something cool and refreshing.
For more icy and refreshing summer ideas, check out these healthy frozen treats, including more granitas, popsicles, and other light frozen desserts made with simple ingredients.
Strawberry Granita
Strawberry granita is a light and refreshing ending to any summer meal.
Ingredients
- 8oz/227g fresh strawberries, hulled and sliced in two
- 3 Tablespoons/60g good quality honey
- 2 Tablespoons/30ml framboise (raspberry liqueur) you can also use Chambord or any other berry flavored liqueur (optional but recommended)
- 1 Tablespoon freshly squeezed lime or lemon juice
- ½ cup/ 120ml filtered water
- 1 cup/ 240ml good quality rosé wine (or replace with water for a no-alcohol version)
Instructions
- Combine the sliced strawberries with the honey, raspberry liqueur (if using), lime/lemon juice. Cover and set aside for 20 to 30 minutes.
- Add the water and wine (if using) and purée in a high speed blender or food processor (or alternatively pass the mixture through a food mill fitted with a fine disk and then mix in the water and wine).
- Press the purée through a fine mesh strainer to remove the seeds if using a blender or processor if desired for a smoother consistency (if you have a high speed blender this step isn’t necessary).
- Pour mixture into a freezer safe 13- x 9-inch baking dish, cover and place in the freezer. Once ice crystals start to form scrape the mixture with the tines of a fork every 30 minutes as the mixture freezes, until granita is fully frozen but scoopable consistency (about 3 hours).
- Remove from freezer and stir with a fork to break it up and scoop into individual serving dishes or glasses.
Notes
Gluten-Free, Grain-Free, Vegetarian, for Vegan replace honey with maple syrup or alternative sweetener of choice
Nutrition Information:
Yield:
4Serving Size:
Serves 6Amount Per Serving: Calories: 179Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 34gFiber: 1gSugar: 32gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
kita says
The weather is just starting to peek into warmer temperatures and this granita sounds like the perfect way to cool off. Stunning
thelittleloaf says
It's still a little cold here for granita but I'll definitely be making this beautiful recipe in the summer!
Carolyn says
Whoa dude. where do you live where strawberries are already ripening? We have to wait until late May. Booooooo!
Sylvie says
I'm lucky to be in CA, the season out here is just starting now.
Kiran @ KiranTarun.com says
Gorgeous photos, Sylvie! And I love rose wine in desserts, especially combined with berries 🙂
Annalise says
I've had a raspberry rosé sorbet before that blew my mind so I can imagine that this granita is incredible. Going to have to pick up a bottle of rosé soon! Now, if only the weather would cooperate so I could enjoy it outside!
Barbara | Creative Culinary says
Beautiful Sylvie. We have strawberries coming in droves but we also have snow. Excited about one and weary of the other. I hope to celebrate soon the advent of spring; one of these would certainly do the trick!
Russell van Kraayenburg says
This looks so darn refreshing and delicious. Yum!
chinmayie @ love food eat says
Looks stunning! Love the color...
Michelle Ritchie | Delicious Karma says
Oh my gosh....delicious! Colorful, tasty-sounding and refreshing. Can't wait to make it!
Diane {Created by Diane} says
It's high time I make some granita!
Looks delicious and your photos are so pretty 🙂