Gently wash and hull strawberries, then place in a food processor. Process until crushed. Working in batches, press purée through a fine sieve to extract seeds (discard seeds). Whisk powdered sugar and lemon juice into strawberry juice. It should seem a little too sweet and a little too sharp; both tastes will be muted slightly when frozen.
Pour purée into a bowl or large tub; ideally the mix should be no deeper than about 1 inch. Freeze until solid, at least 1 hour.
Remove from freezer 5 minutes before serving. Using a sturdy scoop or spoon, mound granita into goblets and cap each with a trickle of cream. The cream will solidify, semifrozen, like a snowcap on a pink mountain. Serve quickly, before it has time to melt.
Recipe Notes
Nutrition Facts
Strawberry Granita
Amount Per Serving
Calories 103
% Daily Value*
Cholesterol 7mg2%
Sodium 3mg0%
Total Carbohydrates 22g7%
Dietary Fiber 2g8%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.