Strawberry Lime Daiquiri Granita

My friend Maya showed up at my door one scorching July afternoon with a bag of the most beautiful strawberries I'd ever seen, their red so deep it was almost crimson. She'd grabbed them at the farmers market on impulse, but neither of us wanted to bake—the kitchen was already radiating heat like an oven. Instead, we started playing around with what we had: lime, rum, a blender, and about three hours to kill before guests arrived. The result was something between a frozen cocktail and a dessert, elegant enough to serve but casual enough that we could eat it straight from the pan while sitting on my porch. That afternoon turned into a summer tradition.

The first time I made this for a dinner party, I was stressed about timing—I kept refreshing my phone to see when guests would arrive, and somehow I'd miscalculated the freezing window. But it turned out the granita's rough, icy texture made it feel even more homemade and intentional, like I'd done something sophisticated rather than accidentally underestimated the clock. My neighbor tasted it and immediately asked for the recipe, which felt like the highest compliment, and now every summer she texts me asking if I'm making "that strawberry thing" again.

Ingredients

• Fresh strawberries (3 cups, hulled and halved): The sweetness of your strawberries will determine how much sugar you actually need, so taste the blended mixture before freezing and adjust—some berries are honey-sweet, others are more tart.
• Lime zest (from 1 lime): Don't skip this; the zest brings an intensity that juice alone can't deliver, and it creates flecks of brightness throughout.
• Fresh lime juice (1/3 cup): Squeeze by hand or use a citrus press—bottled juice loses that vibrant character that makes this whole thing feel alive.
• Granulated sugar (1/2 cup): This is your sweetness anchor, but remember you can always add more after blending if the strawberries are particularly tart.
• White rum (1/4 cup): The rum adds a subtle warmth and complexity without making it taste like a college party, though you can absolutely skip it or use less if you prefer a lighter alcohol flavor.
• Fresh mint, strawberry slices, and lime wedges (optional garnish): These are what make it look restaurant-worthy; a single mint leaf on top transforms a frozen cup into something deliberately elegant.

Instructions

Blend your fruit base:

Toss strawberries, lime zest, lime juice, and sugar into your blender and blend until it's completely smooth with no visible chunks. The color should be this gorgeous pink-coral, and it'll smell unmistakably like summer.

Add the rum:

Pour the rum in and pulse briefly—you're not trying to aerate it, just combine it evenly into the mixture.

Spread and freeze:

Pour everything into a shallow baking dish or metal pan (metal conducts cold faster, which helps) in an even layer, then slide it into the freezer. This is where patience starts.

First scrape (1 hour in):

After an hour, grab a fork and scrape and break up all the ice crystals forming around the edges and bottom, pushing them toward the center. It'll look craggy and rough, which is exactly right.

Continue scraping every 30 minutes:

Return it to the freezer and repeat this scraping process every 30 minutes for about 3 more hours, breaking up the ice each time. By the end, you'll have this wonderful fluffy, crystalline texture that's neither quite liquid nor solid.

Scoop and serve:

When you're ready to serve, use a spoon to scoop the granita into chilled cups or glasses and garnish with mint, strawberry slices, or lime wedges if you're feeling fancy. Serve it immediately while it's still icy and bright.

Save

There's something about serving this at the end of a summer meal that shifts the whole energy of a gathering—suddenly everyone slows down, leans back, and just enjoys the moment. A friend once told me that this dessert reminded her of being on a beach somewhere tropical, even though we were sitting in a backyard in the suburbs. That's when I realized this isn't really about the ingredients or the technique; it's about giving people permission to feel like they're on vacation, even if it's just for the five minutes it takes to eat a cup of frozen strawberry goodness.

Making It Your Own

Once you understand how granita works, you can play with variations endlessly. Raspberries bring a deeper tartness, and mixed berries create a more complex flavor profile that feels a bit more sophisticated. I've also experimented with peaches and basil, blackberries with a touch of balsamic, and even a strawberry-rhubarb combination that was tart enough to cut through a rich meal beautifully.

The Alcohol Question

If you want to skip the rum entirely, simply omit it and add 2 more tablespoons of lime juice or splash it with sparkling water before serving—the granita will be lighter and more refreshing, perfect for afternoon gatherings or when kids are around. The alcohol does add a subtle warmth and prevents the mixture from freezing too solidly, so if you're going non-alcoholic, you might notice it firms up slightly faster, which just means checking on it a little more frequently. Some people use a tablespoon or two of vodka instead for a cleaner taste, while others have told me they prefer the rum because it rounds out the lime and strawberry in a way that feels almost creamy on the tongue.

Serving and Storage

Granita is best eaten fresh, the day you make it, but it will keep in the freezer for up to a week covered loosely with plastic wrap—just understand that it'll get progressively icier and denser as time goes on. If you're planning ahead for a party, you can make it the morning of and keep it frozen until an hour before serving, at which point let it sit out just long enough that it becomes scoopable again. The cups themselves become part of the presentation, so chill your glasses or cups for 15 minutes before serving if you want everything to feel extra polished.

• Serve this alongside something simple like shortbread cookies or a delicate vanilla wafer for textural contrast.
• A glass of crisp Prosecco or lime-infused sparkling water pairs beautifully as a drink course alongside the granita.
• If you're doubling the recipe for a crowd, double everything proportionally and use a larger, wider pan so the freezing time doesn't extend too much.

Save

This dessert has become my answer to the question "what should I bring to a summer gathering?" because it arrives looking sophisticated and tastes like a vacation in a cup. Make it once, and you'll understand why it's worth those few minutes of fork-scraping every 30 minutes.

Kitchen Questions

→ How long does it take to freeze the granita?

The granita needs about 4 hours of freezing, with periodic scraping every 30 minutes after the initial hour to develop a light, fluffy texture.

→ Can I substitute the strawberries with other fruits?

Yes, raspberries or a mixed berry blend work well and offer a delightful variation to the original blend.

→ What is the purpose of scraping the granita during freezing?

Scraping breaks up ice crystals, ensuring the granita remains fluffy and prevents it from freezing solid.

→ Is it possible to make this without alcohol?

Absolutely, simply omit the rum and add extra lime juice or sparkling water to maintain balance and flavor.

→ What garnishes complement this frozen treat?

Fresh mint leaves, additional strawberry slices, and lime wedges enhance both the appearance and flavor.

→ How does the lime zest influence the dish?

Lime zest adds a bright, aromatic citrus note that lifts the sweet strawberry base for a refreshing contrast.