This past weekend we went strawberry picking at the farm, and we left with quite the loot. 10 pounds to be exact. I’ve been baking the fresh berries into pancakes and muffins, topping our oatmeal with heaps of cut berries and throwing them into just about anything else that comes out of our kitchen. Since the weather has turned decidedly balmy, I decided that some kind of frozen concoction was in order. This granita is made by boiling strawberries and rhubarb into a sweet, tart juice, and freezing it at the perfect consistency. A splash of boozy goodness elevates this dessert for the adult crowd. I made two batches (and labeled them BOLDLY)- one with the Rhubarb Tea, and one for the kiddos.
1 – 1/2 cups chopped rhubarb
1 – 1/2 cups chopped strawberries
1/4 cup sugar
1 teaspoon lemon zest
1/3 cup freshly squeezed lemon juice
3/4 cup RHUBARB tea
In a saucepan heat the rhubarb, strawberries, water, sugar and lemon zest until the mixture becomes soft and bubbly. Remove from the heat, pour into a strainer and press out the juices. Allow to cool before adding the the booze and lemon juice.
Place in a large baking dish (pyrex or glass) and freeze until the mixture becomes slushy. Rake the surface with a fork to start breaking the slushy mixture and form the granita. Repeat every 30 minutes until all the juice is frozen into large crystals. Scoop the granita into bowls and sprinkle with a little granulated sugar, and a sprig of basil or mint.