Strawberry-Basil Granita

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Strawberry-Basil Granita
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Servings
6 servings
Passive Time
2-3 hours
Servings
6 servings
Passive Time
2-3 hours
Strawberry-Basil Granita
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Servings
6 servings
Passive Time
2-3 hours
Servings
6 servings
Passive Time
2-3 hours
Ingredients
Servings: servings
Units:
Instructions
  1. Place the strawberries in a blender or food processor and blend or process until nearly smooth. Add the basil, lemon juice and stevia. Blend or process again just until mixed.
  2. Transfer the mixture to an 8x8” baking dish and freeze until icy around the edges, about 30 minutes. Using a fork to scrape the icy portion into the middle of the pan. Freeze for 1 ½ to 2 hours more, scraping the frozen edges towards the center every 30 minutes, until the mixture is no longer liquid and has the consistency of flaky crystals.
  3. Serve immediately in bowls or parfait glasses or cover the granita and keep in the freezer for up to 1 day. The dessert will stay scoopable if kept frozen.
  4. Recipe and photo courtesy of Linda’s Italian Table
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Old-Fashioned Strawberry Rhubarb Crisp

Strawberry Rhubard Crisp

Old-Fashioned Strawberry Rhubarb Crisp
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Cook Time
60 minutes
Cook Time
60 minutes
Old-Fashioned Strawberry Rhubarb Crisp
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Cook Time
60 minutes
Cook Time
60 minutes
Ingredients
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Instructions
  1. Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
  2. Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
  3. Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.
  4. The topping can be refrigerated overnight. Bring to room temperature before using. SERVE WITH Vanilla ice cream or coconut milk ice cream. Yum!!!
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