Strawberry Lime Daiquiri Granita (Printer-friendly)

A frozen blend of sweet strawberries, zesty lime, and rum for a cool summer delight.

# What You'll Need:

→ Fruit Base

01 - 3 cups fresh strawberries, hulled and halved
02 - Zest of 1 lime
03 - 1/3 cup fresh lime juice, approximately 2 to 3 limes

→ Sweetener

04 - 1/2 cup granulated sugar

→ Spirits

05 - 1/4 cup white rum

→ Garnish

06 - Fresh mint leaves, optional
07 - Extra strawberry slices, optional
08 - Lime wedges, optional

# Directions:

01 - In a blender, combine strawberries, lime zest, lime juice, and sugar. Blend until completely smooth.
02 - Add white rum to the strawberry mixture and blend briefly to combine.
03 - Pour the mixture into a shallow baking dish or metal pan, spreading it in an even layer.
04 - Freeze for 1 hour. After 1 hour, use a fork to scrape and break up any ice crystals forming around the edges.
05 - Return to the freezer, scraping with a fork every 30 minutes for approximately 3 more hours, until a fluffy, icy texture is achieved.
06 - Scoop the granita into dessert cups. Garnish each serving with mint, strawberry slices, or lime wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • It actually tastes like a frozen cocktail but looks elegant enough to impress, which is a rare combination that works every single time.
  • The freezing process is hands-off enough that you can prep it hours ahead and just scrape occasionally while cooking dinner.
  • No special equipment needed beyond a blender and a fork, yet somehow it feels like you've done something really clever.
02 -
  • Skipping the scraping steps will give you a dense, icy block instead of the light, fluffy granita texture—I learned this the hard way by trying to take shortcuts once.
  • Metal pans freeze much faster and more evenly than glass, which means your scraping sessions feel less like work and more like progress.
03 -
  • A sturdy fork works better than a spoon for scraping because it actually breaks apart the ice crystals instead of just pushing them around.
  • The secret that changed everything for me was realizing that the texture depends entirely on patience—rushing the process or spacing out your scrapes too far apart means you'll end up with a slushie instead of granita, which isn't terrible but isn't quite right.
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