Beat the heat with this Strawberry Rhubarb Granita. Granita is Italy's version of shaved ice. It's light, refreshing, and surprisingly healthy. And, so easy to make! All you need is a freezable container and a fork to make fluffy piles of delicious, fruity ice.
For more tasty strawberry recipes, check out: Strawberry Jalapeno Margaritas, Strawberry Rhubarb Compote, and Vegan Strawberry Shortcake in a Jar.
Now, are you ready to make one of the easiest summer desserts? Let's get started!
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Why you'll love this recipe
- Easy: This impressive dessert is so simple to make! It only requires 15 minutes of active cooking time. And, no special equipment required.
- Refreshing and light: Strawberry granita is the perfect summer dessert. It's cold, fruity, and bursting with flavor. And it's a healthy dessert option—much lighter than ice cream!
- Clever, well-tested techniques: This recipe keeps the method as simple as possible, without compromising flavor and texture.
- We tested strained and unstrained granita. Straining creates lighter, fluffier ice with brighter flavor—so it's worth the effort. Unstrained versions have more fiber, so the ice is heavier...making it more like a sorbet than a classic granita.
- Simmering the fruit, then adding the lemon juice and vanilla maximizes flavor.
- If you time the scraping right, you really only need to do it once (or twice). Some recipes call for scraping every 30-60 minutes. And frankly, we didn't find it necessary (or convenient).
Ingredients (and substitutes)
There's just 6 ingredients in this easy granita recipe:
- Rhubarb: Fresh rhubarb is abundant in spring and summer. Thinner stalks are more tender and sweet than thick, woody stalks. You can substitute frozen rhubarb.
- Strawberries: Fresh, juicy strawberries add the best flavor and color. But, you could substitute frozen strawberries if needed.
- Sugar: Use granulated sugar or cane sugar. The sugar is more than just a sweetener in this recipe. It's a "freezing disruptor", which prevents the granita from freezing into a solid block. So, don't skip the sugar so you can scrape perfect fluffy ice flakes.
- Lemon Juice: Use fresh lemon juice. Acidity is key to a great granita. To preserve its flavor, this recipe adds the lemon juice after the mixture is cooked and strained.
- Vanilla Extract: Strawberries, rhubarb and vanilla are a match made in heaven! And, because vanilla extract is alcohol-based, it also helps prevent the granita from freezing too solid.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Want more vegan frozen dessert ideas? Try Whiskey Hazelnut Ice Cream (No Churn), Apple Pie Ice Cream, and Blackberry Cheesecake Popsicles.
How to make (step-by-step photos)
Granita is one of the easiest frozen desserts to make. You only need to spend 15 minutes in the kitchen. And, you don't need any special equipment!
Here's how to make this strawberry rhubarb granita recipe:
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Extract as much juice as possible: Take the time to really mash the fruit against the sides of the sieve when straining. This extracts as much as the flavorful juice as possible!
- Don't toss the mashed fruit: The strawberry and rhubarb pulp doesn't get used in the granita. But, it's delicious with other things! You can use it anywhere you'd use this Strawberry Rhubarb Compote. For example, spoon it over Greek yogurt with granola, use as a topping on french toast or waffles, or even serve it with ice cream!
- Flavor should be intense before freezing: The mixture will taste quite sweet before freezing it. But, this is what you want! Because once something's frozen, our tastebuds perceive it to be less sweet.
- Use a shallow container (ideally with a lid): A wider and shallower container will freeze faster and more evenly. I like to use a freezer-safe glass meal prep container, because it comes with a lid. Otherwise, cover the top with foil.
- How to chill glasses: Chilled serving glasses are completely optional. But they're helpful if you're worried about melting! Here are two easy ways to chill glasses (I use both methods when freelance food styling beverages and cocktails). Either wrap a damp paper towel around the glass and place it in the freezer. Or, fill the glasses with ice water—then dump it out before using.
- If your granita gets too hard: You can always use a fork to re-scrape the granita into finer ice flakes. If you're finding the mixture too firm, then just let it sit on the counter to warm up slightly. But, keep an eye on it because it melts quickly!
Recipe FAQ's
Ideally you scrape the granita one or two times as it's freezing. And then again, once, right before serving. Scraping the partially frozen granita helps create fluffy ice flakes.
If you forget to scrape the granita as it freezes, then it'll be much harder to scrape. And, the ice flakes will be larger and denser. So, it's not as good...but still salvageable.
You don't have to strain it, but it'll be better if you do. We tested both options. Straining creates better taste and a lighter, fluffier texture. The texture of the unstrained version was thicker—more like an icy sorbet than traditional granita.
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📖 Recipe
Strawberry Rhubarb Granita
Ingredients
- 2 cups chopped rhubarb
- 1 cup water
- ⅓ cup granulated sugar (or cane sugar)
- 1 cup chopped strawberries
- 1 tablespoon fresh lemon juice
- ½ teaspoon vanilla extract
Instructions
- Simmer: In a small saucepan, combine 2 cups chopped rhubarb, 1 cup water, and ⅓ cup granulated sugar. Cover with the lid slightly ajar and bring to a simmer over medium-low heat. Simmer until rhubarb is soft, 6 to 8 minutes, stirring occasionally. Add 1 cup chopped strawberries. Cook just until the strawberries soften, about 2 minutes.
- Strain: Set a fine mesh sieve over a heat-safe and freezer-safe container (see note 1). Strain the mixture, using a spoon to mash the fruit to extract as much juice as possible. Set aside the strained fruit for another use (see note 2). Stir in 1 tablespoon fresh lemon juice and ½ teaspoon vanilla extract.
- Freeze: Cover the container with a lid (or foil). Freeze until the mixture is partially frozen (slushy consistency), about 1.5 to 2 hours, then stir with a fork to break up the ice crystals and encourage it to freeze evenly. Return to the freezer. Freeze until hard, about another 2 hours. (You can stir it again, in between, if you remember!).
- Serve: Once frozen, scrape with a fork to create fluffy frozen ice. Spoon into bowls and serve immediately (see note 3).
Notes
- Container: Should have a 3 cup (710 ml) capacity or more. I recommend a freezer-safe glass meal prep container with a lid, which makes it convenient to seal and store.
- How to use the leftover fruit: The strained rhubarb and strawberry pulp won't get used in the granita. But, it's delicious and can be enjoyed in many ways! Try serving it over ice cream, yogurt with granola, or pancakes/waffles/french toast. It's also delicious in smoothies, milkshakes, or eaten straight from the bowl.
- Serving tip (chilled bowls): Granita melts quickly once it's out of the freezer, so serve it immediately. If you're worried about melting, you can chill the serving bowls or cups in advance. To chill bowls quickly, you can either: 1) Wrap a damp paper towel around the outside and put it in the freezer, or 2) Fill with ice water to cool the bowls/cups on the counter, then empty just before filling.
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