Buca di Beppo Fragole e Granita
Source: Chef Vittorio Renda, Buca di Beppo1/2 ounce mint10 ounces lemon granita
2 ounces lemon juice, squeezed
1 pound strawberries, cut
2 tablespoons granulated sugarWash and cut tops off of strawberries. Cut in halves. In a stainless steel bowl, toss strawberries, sugar, fresh squeezed lemon juice. Place strawberries in a small chilled bowl. Place 3 large scoops of granita on top of the strawberries. Sprinkle fresh torn mint on top.Serve immediately to delighted guests.
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