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Sweet strawberries and crisp dry rosé wine are the perfect match in this granita. Just like my Sugar-Free Lemon Granita, this low-carb recipe is the perfect treat for a hot summer day, or an after dinner dessert.
The secret to success is to use just the right amount of wine. Too much would prevent it from freezing so make sure you use the recommended amount. Enjoy!
Hands-on Overall
Serving size about 1/2 cup/ 120 ml
Nutritional values (per about 1/2 cup/ 120 ml)
Net carbs5.1 grams
Protein0.5 grams
Fat0.2 grams
Calories47 kcal
Calories from carbs 84%, protein 9%, fat 7%
Total carbs6.4 gramsFiber1.3 gramsSugars4.5 gramsSaturated fat0 gramsSodium2 mg(0% RDA)Magnesium11 mg(3% RDA)Potassium117 mg(6% EMR)
Ingredients (makes 8 servings)
- 500 g fresh or frozen strawberries (1.1 lb)
- 2 tbsp fresh lemon juice (30 ml)
- 1/4 cup powdered Erythritol or Swerve (40 g/ 1.4 oz) - can be omitted
- 1 cup dry rosé wine (240 ml/ 8 fl oz)
Instructions
- Wash the strawberries and remove the green stems. Place the strawberries, lemon juice and Erythritol into a blender.
Tip: Use frozen strawberries to speed up the process and have granita ready in just 5 minutes (no freezing required)!
- Add the dry rosé wine.
- Process until smooth, for 15-20 seconds.
- Pour into a 1 - 1 1/2 L container or baking dish that can fit into your freezer.
- Freeze until the mixture becomes icy on the edges, about 30 minutes. Using a fork, scrape and mash the icy edges and combine with the unfrozen juices. Place back in the freezer and repeat up to 4 times, until the mixture is flaky - the granita is ready.
- To make the granita very smooth, scrape more with a fork, or place in a food processor and pulse until it resembles smooth snow.
- To serve, place into serving glasses. Store any leftover granita in the freezer for up to 6 months. I like to keep mine in single-serving freezer bags.
- The granita can be served just like ice-cream, with a spoon, or frozen drink, with a straw.
Ingredients
- 500 g fresh or frozen strawberries (1.1 lb)
- 2 tbsp fresh lemon juice (30 ml)
- 1/4 cup powdered Erythritol or Swerve (40 g/ 1.4 oz) - can be omitted
- 1 cup dry rosé wine (240 ml/ 8 fl oz)
Instructions
- Wash the strawberries and remove the green stems. Place the strawberries, lemon juice and Erythritol into a blender.
Tip: Use frozen strawberries to speed up the process and have granita ready in just 5 minutes (no freezing required)!
- Add the dry rosé wine.
- Process until smooth, for 15-20 seconds.
- Pour into a 1 - 1 1/2 L container or baking dish that can fit into your freezer.
- Freeze until the mixture becomes icy on the edges, about 30 minutes. Using a fork, scrape and mash the icy edges and combine with the unfrozen juices. Place back in the freezer and repeat up to 4 times, until the mixture is flaky - the granita is ready.
- To make the granita very smooth, scrape more with a fork, or place in a food processor and pulse until it resembles smooth snow.
- To serve, place into serving glasses. Store any leftover granita in the freezer for up to 6 months. I like to keep mine in single-serving freezer bags.
- The granita can be served just like ice-cream, with a spoon, or frozen drink, with a straw.
Nutrition (per serving, about 1/2 cup/ 120 ml)
Calories47kcal
Net Carbs5.1g
Carbohydrates6.4g
Protein0.5g
Fat0.2g
Saturated Fat0g
Fiber1.3g
Sugar4.5g
Sodium2mg
Magnesium11mg
Potassium117mg
Detailed nutritional breakdown (per about 1/2 cup/ 120 ml)
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