Granita with strawberries and hibiscus
8 servings
360 minutes
Granita with strawberry and hibiscus is a refreshing dessert born in the sunny expanses of Italy, where granita has long been a symbol of coolness and sophistication. In this version, strawberry puree is combined with exotic hibiscus infusion, creating a bright, rich flavor with notes of tartness and citrus freshness. Basil and mint add a light herbal coolness, while lime juice adds zest. The granita is airy, delicate, and melts in the mouth, perfectly quenching thirst on hot days. It can be served as a standalone treat adorned with fresh berries or complemented with a glass of sparkling wine, turning an ordinary day into a small celebration. The magnificent combination of ingredients makes this dessert not only delicious but also aesthetically appealing, transforming it into a culinary masterpiece.
1
Wash the strawberries, remove the stems, throw the berries in a blender and blend into a smooth puree.
- Strawberry: 900 g
2
Brew hibiscus tea with boiling water, add basil and mint leaves, cover and let steep for 20-30 minutes. Strain the tea and then reduce it with sugar to a simple syrup consistency. Combine the syrup with strawberry puree and lime juice, pour the mixture into a deep bowl or individual bowls, cover with plastic wrap and place in the freezer. Stir the granita with a fork every half hour for a more pleasant and uniform final texture.
- Hibiscus in bags: 6 pieces
- Water: 300 ml
- Green basil: 1 stem
- Fresh mint: 1 stem
- Sugar: 180 g
- Lime juice: 1 tablespoon