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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 


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

Drunken Chipotle Chicken Parmesan Sandwich


  • 1 small white onions, chopped
  • 2 tbs olive oil
  • 3 lbs tomatoes (beefsteak or heirloom)
  • 2 clove garlic chopped
  • 1 cup IPA
  • ¼ cup tomato paste
  • 1 large chipotle pepper
  • ½ tsp salt
  • ¼ tsp smoked paprika
  • 5 large basil leaves, chopped
  • 1 tsp chopped fresh oregano
  • 2 chicken breasts
  • 2 eggs
  • Salt
  • 1 cup Italian bread crumbs
  • ¼ cup fresh shredded or fresh grated parmesan cheese (plus additional if desired)
  • 1 cup flour
  • 3 tbs olive oil
  • 4 crust Italian sandwich rolls, split
  • 1 ball whole milk mozzarella, sliced into 4 slices


  1. In a sauce pan cook the onions in the olive oil over medium high heat until softened. Add the tomatoes, cook until the skins starts to peel, about 5 minutes.
  2. Ad the garlic, cook for 30 seconds.
  3. Add the beer and tomato paste. Allow to simmer until most of the tomatoes have broken down, about 10 minutes.
  4. Transfer to a large food processor or blender along with the chipotle pepper, basil, salt, smoked paprika and oregano, process until smooth. Taste the sauce at this point, add additional chipotle peppers for a higher heat level, if desired. Sauce can be made up to three days in advance (If the sauce is too watery, return to the stove and simmer until it has reduced and thickened).
  5. Preheat oven to 400.
  6. Filet the chicken breasts in half, creating two thin slices per each chicken breast for a total of four, pound to an even thickness using a meat mallet, heavy rolling pin or heavy skillet.
  7. Pat the chicken dry. Place eggs in a bowl, beat well. Place the flour in a separate bowl. Mix the bread crumbs with the parmesan in a third bowl.
  8. Heat olive oil in a skillet over medium high heat until shimmery but not smoking.
  9. Sprinkle chicken with salt on all sides.
  10. Dredge in the flour shaking off excess.
  11. Dip in the egg bowl, turning to coat, then dredge in the breadcrumbs until fully coated.
  12. Fry chicken in hot oil until golden brown on the underside, about 3 minutes, turn and cook until cooked through (try not to turn the chicken more than once).
  13. Place rolls on a baking sheet, spoon generous amounts of sauce into the rolls. Cut the chicken fillets in half lengthwise so they better fit into the rolls.
  14. Fill each roll with chicken, top with mozzarella. Sprinkle with parmesan if desired.
  15. Cook in a 400 oven until cheese has melted, serve immediately.

Strawberry Granita with Candied Mint 4

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Averie @ Averie Cooks May 22, 2013 um 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!


RavieNomNoms May 22, 2013 um 7:19 am

This is just perfection!


ashley – baker by nature May 22, 2013 um 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.


Jessie {Life As A Strawberry} May 22, 2013 um 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 🙂


Kare @ Kitchen Treaty May 23, 2013 um 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.


addie | culicurious May 23, 2013 um 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! 🙂


Chung-Ah | Damn Delicious May 23, 2013 um 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.


Cassie | Bake Your Day May 23, 2013 um 4:33 pm

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


Gerry @ foodness gracious May 24, 2013 um 5:52 am

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


Anna @ Crunchy Creamy Sweet May 24, 2013 um 9:50 am

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


Julie @ Table for Two May 27, 2013 um 7:50 pm

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


Roxanne B. May 28, 2013 um 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.


47 No-Cook Summer Dinners (with 8 Bonus No-Bake Desserts!) | Kitchen Treaty July 8, 2013 um 6:12 am

[…] Strawberry Granita with Candied Mint Leaves – Domestic Fits […]


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