- Total Time
strawberries1 pound(s), hulled and coarsely chopped
orange zest½ tsp, mandarin or tangerine variety, grated
mandarin orange(s)3 medium, or tangerines, peeled, seeded and sectioned
fresh lemon juice1 Tbsp
fresh mint leaves6 sprig(s), (optional)
- Combine strawberries, orange zest, orange segments, sugar, and lemon juice in blender and puree. Pour into 8-inch square baking pan. Cover with foil and freeze until partially frozen, about 1 1/2 hours.
- With fork, scrape frozen outer edges toward center of dish. Cover and freeze until mixture is completely frozen, scraping with fork every 30 minutes, about 3 hours.
- Remove granita from freezer; let stand at room temperature 5 minutes. Scrape granita with fork until light and fluffy. Spoon evenly into 6 dessert dishes and garnish with mint sprigs, if desired. Granita can be frozen up to 1 week.