Happy Tuesday friends! I want to share a few songs I’ve been loving lately with you guys!
I Love Fun. – Okay so it’s kind of by default since The Format was my favorite band in high school (I was bummed when they broke up) and it’s the same lead singer, Nate Ruess So naturally Fun has a really similar sound.
And I’ve been loving this song too – It’s so unique
And…how adorable is this? Seriously. They should be a couple
Now its time to discuss this delicious strawberry granita!
Now some of you may be wondering what the heck a granita is?! Well its similar to Italian ice – and the best part is that you don’t need an ice cream maker! Just a freezer safe dish and some fresh strawberries.
This tastes really light and fresh – almost like a strawberry popsicle but a little more delicate. Let’s just agree that this has “summer” written all over it. All you have to do is get your hands on 2 pounds of strawberries, then you’ll be in business. You can thank me later
- 2 lbs of fresh strawberries, rinsed, hulled and sliced
- 6 tablespoons sugar
- 1 cup water
- ½ teaspoon fresh squeezed lemon juice
Toss sliced strawberries and sugar in a large bowl, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring every so often.
Combine strawberries, their liquid, water and lemon juice in a blender or food processor and puree until smooth. Press the mixture through a strainer to remove any seeds.
Pour mixture into a flat plastic 2 quart container and place in the freezer. In about 1 hour the mixture will begin to freeze around the edges, use a fork to break apart frozen parts near the edge into smaller chunks and push them to the center. Return mixture to the freezer, then check every 30 minutes to stir and break apart frozen pieces. Do this until mixture is completely frozen and you have fine crystals of homemade granita.
If at any time the mixture freezes too hard, simply leave out at room temperature for a few minutes until it softens enough to be stirred again with a fork and rake back into crystals.
Recipe from The Perfect Scoop