Strawberry Granita with Candied Mint Leaves

Strawberry Granita with Candied Mint

 

I’m so excited to tell you that I’ve been asked to be a Brand Ambassador for California Strawberry Commission. Given my complete love of strawberries, this is fantastic for me. To be honest, I’ve been asked to be a brand ambassador before but it was never a good fit, I ended up turing other companies down. I can’t endorse a company that I don’t have complete faith in putting my name on the line for. I’m absolutely proud to represent a product as fantastic as California strawberries and I was thrilled to be asked and accepted without hesitation. I love strawberries and the best ones come from California.

I’m working on some strawberry recipes, I have a great savory recipe that just isn’t ready to post yet. It’s good, but I want it to be great so I’ll be working on it a bit more before I’m ready to send into into digital print.

May is National Strawberry Month, but really, you don’t need an excuse to grab some strawberries now that they are everywhere. But if you do need some ideas, here are some strawberry recipes that I love so much:

 

Chocolate Strawberry Shortcakes:

Chocolate Strawberry Shortcakes

Strawberry, Goat Cheese And Quinoa Salad:

Strawberry Goat Cheese Quinoa Salad

Strawberry Brie Mini Galettes:

Mini-Galette-Strawberry Brie

Strawberry Sriracha Margarita 

Strawberry-Sriracha-Margarita

And now, the man of the hour, a recipe for a strawberry granita that requires no special equipment and makes a great final dish for those summer dinner parties on the patio that we are all looking forward to.

Strawberry Granita with Candied Mint 2

Strawberry Granita with Candied Mint Leaves

Ingredients

    For the Granita:
  • 1 cup very hot tap water
  • ½ cup sugar
  • 3 cups strawberries, chopped
  • 1 lemon, juiced and zested
  • For the Candied Mint:
  • 10-15 mint leaves
  • 2 tbs corn syrup
  • 1 Tbs very hot tap water
  • 3 tbs white sugar

Instructions

  1. Put the very hot water in a small bowl or measuring cup. Add the sugar and stir until it dissolves (microwave for 30 seconds if the sugar doesn’t dissolve).
  2. Add the sugar water, strawberries, lemon juice, an lemon zest to a blender or food processor. Process until smooth, about 3 minutes.
  3. Pour into a glass baking dish (7x11 or 9x13 will work well) place in the freezer.
  4. Stir every 30 minutes, combining the frozen edges into the center. Once the granita is mostly frozen, rake the surface with a fork to create flakey mound. Cover and freeze until ready to serve.
  5. To make the candied basil:
  6. Preheat the oven to 175.
  7. Place 2 tbs of corn syrup and 1 tbs hot water in a small bowl, stir until well combined.
  8. Line a baking sheet with parchment paper.
  9. Dip the leaves in the corn syrup water, lay them on the parchment paper. Sprinkle with sugar, turn over, sprinkle with additional sugar (make more leaves than you need, some of them don’t survive the process as well as other, you’ll want extras).
  10. Place in the 175 degree oven for 20 minutes, flip over and cook until dry and sugar has crystalized, about 30 additional minutes.

Notes

Boozy Option: To make this a Strawberry Mojito Granita, add 1/4 cup white rum and 5 mint leaves to the blender with the sugar water, strawberries, lemon zest and lemon juice and just proceed with the rest of the recipe.

http://domesticfits.com/2013/05/22/strawberry-granita-with-candied-mint-leaves/

Strawberry Granita with Candied Mint 4

13 Responses to Strawberry Granita with Candied Mint Leaves

  1. Averie @ Averie Cooks May 22, 2013 at 2:16 am #

    Congrats on your strawberry gig! I posted a strawberry recipe today…and in the last 8 posts, 4 have involve strawberries. I am a huge fan too! Your granita is so pretty!

  2. RavieNomNoms May 22, 2013 at 7:19 am #

    This is just perfection!

  3. ashley - baker by nature May 22, 2013 at 9:44 am #

    I know you’ll make the best strawberry ambassador! Mainly because you just rock, but also because I know you LOVE strawberries. This granita looks divine, Jackie! And candied mint leaves have me majorly intrigued.

  4. Jessie {Life As A Strawberry} May 22, 2013 at 4:40 pm #

    Oh maaaaaaan. I want to eat this up right now. Congratulations on being a strawberry brand ambassador! I might be a little biased (I did name my blog after strawberries, hah) but I think they’re the best fruit ever. Also, I had no idea it was National Strawberry Month until I just read this. I feel like a strawberry fraud. Thankfully I have a few days left to pay homage to my namesake fruit! Thanks for sharing :)

  5. Kare @ Kitchen Treaty May 23, 2013 at 8:42 am #

    Congratulations on the ambassadorship! How wonderful. Also wonderful: this granita. It looks so simple and fantastic. I’ve never heard of candied mint leaves, but yes, I believe they need to be a part of my life.

  6. addie | culicurious May 23, 2013 at 12:03 pm #

    This looks so delicious, Jackie! and congrats on the ambassadorship! I’ve been creating lots of strawberry recipes lately, too. It’s such a versatile ingredient! :)

  7. Chung-Ah | Damn Delicious May 23, 2013 at 4:20 pm #

    Awesome ambassadorship! And dude, this granita looks so refreshing! Please pass me a spoon. No wait, I’ll just dive head-first.

  8. Cassie | Bake Your Day May 23, 2013 at 4:33 pm #

    Congrats, girl! You will make a fabulous strawberries ambassador….can’t wait to see what you come up with!

  9. Gerry @ foodness gracious May 24, 2013 at 5:52 am #

    Great news! The granita sounds awesome for a hot day lazing in the yard…:)

  10. Anna @ Crunchy Creamy Sweet May 24, 2013 at 9:50 am #

    Congrats, Jackie! Love this granita and your strawberry recipe round up! That margarita is calling me!!

  11. Julie @ Table for Two May 27, 2013 at 7:50 pm #

    Congrats, that is super exciting. Now I am craving strawberry everything.

  12. Roxanne B. May 28, 2013 at 8:23 am #

    Pick your berries well. Look over your batch of strawberries before you get started. Make sure they’re ripe enough to be flavorful (biting into a greenish strawberry, sad face!) but not so ripe that they’re mushy. Check for soft spots.

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