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Buca di Beppo Fragole e Granita



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


  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.

Source: Chef Vittorio Renda, Buca di Beppo


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