Dessert

Strawberry granita

Name: Strawberry granita
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb Strawberries; 1¾ oz Granulated erythritol; 1½ Lemon; Fresh basil or mint, a few leaves, optional; Water, about 1 cup; Sea salt, a pinch

Scraped with a fork every half hour instead of churned, so it sets as loose crystals rather than a block — twenty-eight calories, no cream, and the lightest thing in this section by a distance.

6gnet carbs

0gfat

1gprotein

28kcal

Per serving30 minServes 6

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Ingredients

For the whole dish · serves 6

Strawberries1 lb
Granulated erythritol1¾ oz
Lemon1½
Fresh basil or minta few leaves, optional
Waterabout 1 cup
Sea salta pinch

Method

6 steps · 30 minutes

Warm the erythritol in the water until it dissolves completely, then cool it. Undissolved, it stays as grit in the ice.
Blend the strawberries with the syrup, lemon and salt, and strain out the seeds.
Pour it into a wide shallow dish no more than an inch deep. Depth is what decides whether this works.
Freeze 30 minutes, then drag a fork through it, breaking up everything that has set at the edges.
Repeat every 30 minutes for about three hours. Skip two scrapes and you have a solid block to start again with.
Serve it straight from the freezer in cold glasses. It slumps within a few minutes in a warm bowl.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.