Buca di Beppo Fragole e Granita

Ingredients

• 1/2 ounce mint
• 10 ounces lemon granita
• 2 ounces lemon juice, squeezed
• 1 pound strawberries, cut
• 2 tablespoons granulated sugar

Instructions

1. Wash and cut tops off of strawberries. Cut in halves.
2. In a stainless steel bowl, toss strawberries, sugar, fresh squeezed lemon juice.
3. Place strawberries in a small chilled bowl.
4. Place 3 large scoops of granita on top of the strawberries.
5. Sprinkle fresh torn mint on top.
6. Serve immediately to delighted guests.

Attribution

Chef Vittorio Renda, Buca di Beppo