Strawberry-Moscato Granite

1. 1

   Hull the strawberries and process them in a food processor to a very fine puree.

2. 2

   Work through a fine strainer and measure out 2 cups puree (discard the solids).

3. 3

   Add the moscato, simple syrup, and lemon zest and juice to the strawberry puree and mix thoroughly.

4. 4

   Pour into a baking dish and freeze for at least 8 hours.

5. 5

   To serve, scrape across the top of the granite with a fork to make small crystals.

* Per serving · 4 servings · Values may vary.

No additional tips available.