Granita is an Italian ice and as such does not require an ice cream machine. It is really easy, low in calorie and fat and is ideal for anyone looking for a sweet treat with the emphasis on treat and not sweet. The twang in this dessert is from a bit of white balsamic vinegar and black pepper to boost the flavor.
The flavor profile for this dessert is based on Strawberry Balsamic Jam. I've simply altered the proportions and added yogurt and basil. Greek yogurt is used for its thickness. White balsamic vinegar is used so the mixture doesn't turn a brownish color but stays bright and vibrant looking.
Either a food processor or a blender can be used to puree the strawberries.
1 cup water
2/3 cup sugar
2 to 3 springs basil, including the stems
3 cups sliced strawberries
1 - 5.3 ounce container Greek yogurt.
2 tablespoons white balsamic vinegar
1/2 to 1 teaspoon coarsely ground black pepper
Place the water, sugar and basil in a small saucepan. Bring to a boil, reduce to a simmer and simmer for 5 minutes. Remove the basil sprigs.
Place the strawberries in the processor or blender. Process or blend to puree the strawberries. Add the yogurt, vinegar and black pepper. Process to mix. With the machine running, pour the sugar/basil syrup and process until well combined.
Pour into a 9x9 pan and freeze for about 4 hours.
To serve: With a fork scrape the granita and spoon into bowls or glasses. Serve immediately.