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Parfait glass of strawberry lemonade granita
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Strawberry Pudding and Lemonade Granita Parfait

Strawberry Pudding and Lemonade Granita Parfait is like two summer desserts in one!  Creamy fresh strawberry pudding is topped with a bright and sweet frozen bubbly lemonade.  This is a small batch dessert - perfect for two to enjoy on a warm summer day!
Prep Time20 mins
Chill6 hrs
Total Time6 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: Frozen Dessert, Granita, Lemonade, Pudding, Strawberry, Summer Dessert
Servings: 2 Parfaits
Author: Erin Cernich

Equipment

  • 2 - Serving Glasses

Ingredients

Strawberry Pudding

  • 1/2 cup strawberry puree approximately 1 cup of strawberries
  • 2/3 cup milk, any kind
  • 1 and 1/2 tablespoons granulated sugar
  • 1 large egg yolk room temperature
  • 1 and 1/4 teaspoons cornstarch
  • 1/2 tablespoon unsalted butter
  • 1/4 teaspoon vanilla extract

Lemonade Granita

  • 1 cup lemonade
  • 1 cup sparkling water
  • zest of 1/2 a lemon

Instructions

Strawberry Pudding

  • Puree the strawberries in a blender or food processor - I recommend fresh strawberries if in season, otherwise frozen strawberries that have been defrosted will work. Approximately 1 cup of strawberries will yield a 1/2 cup of puree.
  • In a small mixing bowl, add the egg yolk, cornstarch, and the strawberry puree. Stir together until the cornstarch is dissolved.
  • In a small saucepan, add milk and sugar. Heat over medium heat until small bubbles start to form along the sides of the pan. Do not boil.
  • Temper the egg yolk - While whisking constantly, slowly drizzle about half of the heated milk into the strawberry/cornstarch mix. Then transfer the tempered strawberry mix back to the saucepan.
  • Continue to heat the pudding, over medium heat while whisking constantly, until the pudding starts to thicken and bubble. Remove the pudding from the heat and stir in the butter and vanilla extract.
  • Optional - Strain the pudding through a fine mesh strainer set over a bowl. This will remove any lumps or seeds from the pudding.
  • Transfer the pudding equally into your serving glasses. Cover with plastic wrap, with the wrap directly touching the pudding. This will keep a skin from forming. Refrigerate for 4 - 6 hours, or overnight, to allow the pudding to thicken even more.

Lemonade Granita

  • In a small, shallow dish - I used a small casserole dish - add the lemonade and sparkling water. Stir in the lemon zest. Cover tightly and freeze for at least 4 - 6 hours, or overnight, to allow the granita to freeze. Note - I used store-bought lemonade, but you could certainly make homemade!
  • When ready to serve - Remove the granita from the freezer and let sit at room temperature for 5 - 10 minutes. Using a fork, scrape the granita into a slush. Scoop the granita on top of the chilled pudding and serve immediately. Enjoy!

Notes

  • Strawberries - I always recommend fresh fruit if it is in season.  Otherwise, frozen strawberries will work.  They will need to be defrosted before they are pureed because we don't want them to be cold when making the pudding.
  • Lemonade - I used store-bought lemonade.  But you could certainly use your own homemade version.  
  • Sweeten to Taste - You may find diluting the lemonade with sparkling water reduces the sweetness.  If so, sprinkle a little sugar into the liquid before freezing.
  • Enjoy Immediately - Since the granita is frozen, it will eventually melt.  The dessert is best enjoyed right after it is assembled.