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Recipe: Dolce Neve’s strawberry granita without an ice cream machine

Addie Broyles

Just in time for the really hot months, Dolce Neve, the gelato shop at 1713 S. First St., is adding a line of granitas, starting today.

In addition to the 16 rotating flavors of gelato, owners Marco Silvestrini, Francesca Silvestrini and Leo Ferrarese are now making eight flavors of granitas — almond, strawberry, blackberry, pecan, coffee, chocolate, Meyer lemon and mint — that will be available two to four flavors at a time through October.

Unlike gelato, granitas are made with only sugar, water and a fruit, herb, nut or other flavoring ingredient, and the Dolce folks were kind enough to share their recipe for their strawberry granita, which is made with Poteet berries. Granitas are also great to make at home because they don’t require an ice cream machine.

Strawberry Granita

3 cups of sliced hulled strawberries (from about 1 lb. whole berries)

1/2 cup sugar

2/3 cup water

In a medium saucepan, combine the sugar and water and bring to a boil, stirring until sugar dissolves. Let cool. Blend the strawberries in a food processor or blender until smooth. Add sugar syrup and blend until combined. Pour the mixture into a 13-inch-by-9-inch-by-2-inch nonstick metal baking pan.

Freeze until icy around edges, about 25 minutes. Using fork, stir icy portions into middle of pan. Return to freezer and repeat stirring edges into center every 20 to 30 minutes for 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to “dry” in freezer another half hour before serving. Scoop into goblets and top with barely sweetened whipped cream.

— Dolce Neve