I am a compensated member of the Truvia Kitchen Cabinet network of Honestly Sweet Baking Bloggers. Product has been provided but opinions and product usage are based on my own experiences.
I don’t know about you but where I’m living, it’s getting crazy hot. And for this snow bunny, that means anything above 80 degrees.
But seriously, it has been getting into the 90′s and there are really only two ways to beat the heat. We spend most of our days hanging out in the frigid but refreshing water park and our evenings at home cooling down with frozen treats. Since I’m spending a lot of time in a swimsuit, I can’t just go gulping down sugar loaded pops and ice cream. Instead, we have fun making our own frozen desserts with Truvia Baking Blend. It provides a sugar-like taste and texture in recipes, but with 75% fewer calories and twice the amount of sweetness of sugar. So less is more when you’re using Truvia Baking Blend!
And it’s surprisingly perfect for a granita that all starts with a simple syrup.
You can make a granita with any fruit or flavoring you love but since strawberries are in season right now, that’s what we used this time. When using fresh fruit for a granita you’ll want to blend it into a puree. Since I don’t own a blender that’s useful, you can also blend the berries in a food processor like I did.
The fruit comes out silky smooth. If someone in your family has texture issues, you can run the mixture through a mesh strainer.
While strawberry is amazing, it’s made even more perfect when paired with fresh kiwis.
Together they are the perfect duo of sweet and sour!
- 1 cup water
- ½ cup Truvia Baking Blend
- 1 pound strawberries
- ½ pound kiwis
- To make the simple syrup, bring the water to a simmer over medium-high heat and whisk in the Truvia Baking Blend. Heat and whisk for a minute or two, just until the Truvia Baking Blend has dissolved. Set aside for 15 minutes to cool.
- Clean and cut the tops off the strawberries. Blend in a blender or food processor until smooth. Add ⅓ cup of the simple syrup and blend until combined.
- Peel the kiwis and blend in a blender or food processor until smooth. Add ⅔ cup of the simple syrup and blend until combined.
- In two freezer safe baking dishes, freeze the fruit purees. Every 2 hours, scrape the fruit purees with a fork into chunks. Repeat for up to 8 hours, until almost frozen.