This recipe was featured in Spring into Strawberries.
Jamie Parchman | Magic Valley EC
1 cup sugar
1 tablespoon finely grated orange zest
2 teaspoons finely grated lemon zest
1 1/2 teaspoons finely grated lime zest
1 tablespoon fresh basil sliced into thin strips
1/3 cup orange juice
3 tablespoons lemon juice
2 tablespoons lime juice
4 cups chopped fresh strawberries
8 ounces mascarpone or cream cheese
- In a medium saucepan, combine sugar with 3/4 cup water, zests and basil. Bring to a boil, then reduce heat and simmer, uncovered, for 5 minutes. Cool slightly. Strain and discard zest and basil. Stir in juices.
- Using a blender or food processor, combine half of the juice mixture, half of the strawberries and half of the mascarpone. Cover and pulse until smooth. Transfer to a 2-quart freezer container. Repeat with remaining juice mixture, strawberries and mascarpone.
- Cover and freeze 6 hours or overnight. Stir once after 3 hours.
- To serve, scrape across frozen granita with a large spoon and place into individual dishes (if mixture is too firm, let stand at room temperature 20 to 30 minutes).
Servings: 8. Serving size: 1 cup. Per serving: 214 calories, 2.7 g protein, 7.9 g fat, 34.5 g carbohydrates, 1.9 g dietary fiber, 191 mg sodium, 31.1 g sugars, 25 mg cholesterol
