Strawberry & Mascarpone Granita

1. 1

   Place 1/2 cup of the sugar and the mint leaves in a small pan with 1 cup of water and bring to a simmer, stirring occasionally to help dissolve the sugar.

2. 2

   Let simmer over low heat for 5 minutes to steep the mint.

3. 3

   Strain the mint from the simple syrup.

4. 4

   Discard the mint.

5. 5

   In a food processor, combine the 2 cups of coarsely chopped strawberries with the remaining 1 tbsp of sugar.

6. 6

   Run the machine to puree the strawberries.

7. 7

   Add the mascarpone, lemon juice and salt and process until the mascarpone is fully incorporated.

8. 8

   Add the mint simple syrup and combine.

9. 9

   Pour the strawberry mixture into and 8x8 inch glass dish, cover with plastic wrap and place in the freezer.

10. 10

    The mixture will take about 4 hours to freeze.

11. 11

    To serve, use a fork to scrape the granita.

12. 12

    Spoon the mixture into chilled bowls.

13. 13

    Top with the finely diced strawberries.

14. 14

    Serve Immedietlely.

* Per serving · 4 servings · Values may vary.

No additional tips available.