Strawberry, rosé and balsamic granita
Serves: 8
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Strawberry, rosé and balsamic granita
Fruity rosé and juicy strawberries form the base of this refreshing summer dessert for grown-ups, with balsamic vinegar bringing a lovely sweet sharpness and a gorgeous deep colour
Serves: 8
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
140Kcal
Fat
0gr
Saturates
0gr
Carbs
23gr
Sugars
23gr
Fibre
2gr
Protein
0gr
Salt
0gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 500g strawberries, hulled and chopped
- 120g caster sugar
- 4 tbsp balsamic vinegar, plus extra to serve
- 500ml rosé wine*
- a few small basil leaves, to decorate (optional)
Step by step
- In a bowl, stir together the strawberries, sugar and balsamic vinegar. Leave to macerate for 20 minutes. Transfer to an upright blender, then pour in the rosé wine and 250ml water. Blend until smooth (you may need to do this in 2 batches).
-
Allow the bubbles to subside then pour the mixture into a wide, shallow freezer-safe dish. Cover and freeze for 45 minutes, then stir and scrape with a fork and freeze again. Repeat every 45 minutes to form large ice crystals, over about 2½-3 hours, until the mixture is completely icy. Scrape with a fork one more time until fluffy. Scoop into chilled martini glasses or dessert bowls. Serve garnished with an extra drizzle of balsamic vinegar and a few small basil leaves.
*Ensure your rosé is vegan, if required.
