Strawberry Lemonade Granita |
| Name: |
Jennifer Miller |
| Base: |
Maxwell AFB |
| Recipe: |
Sometimes being gluten-free also means having lactose intolerance or sensitivity, so this frozen, delicious dessert involves neither gluten nor cream!
Serves 4 as a dessert.
1 package fresh strawberries
1 cup of water
Juice of 2 lemons
¼ cup honey
In a small saucepan, bring the cup of water to a simmer, then add the lemon juice and honey until mixed. Let cool. While cooling, de-stem and hull the strawberries, then pulse in food processor until pureed. Mix the strawberry puree with the lemon-honey mixture, then pour into a 9x12 inch baking dish. It should be in a thin layer in the bottom of the dish. Freeze, stirring and scraping once every hour to re-incorporate, for at least three hours. The consistency should look like shaved ice when you’re ready to serve. Garnish with a few berries if you have them, or a bit of lemon zest!
Nutritional info per serving: 93 calories, .3 g fat, 0 mg cholesterol, 2 mg sodium, 166 mg potassium, 25 carbohydrates, 2 g fiber, 22 g sugar, .6 g protein
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