Experience the essence of summer with these strawberry lemonade granita parfaits. Enjoy layers of fresh strawberry small batch pudding crowned with effervescent frozen lemonade. The creamy pudding perfectly complements the zesty granita, offering a refreshing delight ideal for hot days!
Strawberry Lemonade Granita Parfaits
I don’t think it is any secret that creamy desserts – i.e. pudding – are my favorite. And when you layer it with something else, I’m hooked! For example, my strawberry s’mores parfaits, or the oh-so-beautiful sparkling apple cider parfaits!
We have made granita before – in the festive holiday cranberry granita, then we layered it with pudding in the cranberry granita parfaits. But in celebration of summer, we are highlighting vibrant strawberries and lemon in this recipe!
Lemonade is the quintessential summer beverage, and I couldn’t just make any old strawberry lemonade dessert. Enter the granita.
What is Granita
Granita is like a fancier version of the shaved ice you get at the carnival or county fair. It is a flavored ice dessert made with water and a flavor, with the texture of little ice granules.
However, I didn’t want to do just water. I like a little effervescence in my beverages and why not use sparkling water instead to achieve this!
Ingredients
- Fresh strawberries – I will usually insist on fresh fruit when in season. However, frozen strawberries will work.
- Fresh lemon – For the lemon zest in the granita.
- Lemonade – Store-bought is fine, though you could always make your own using my ginger lemonade recipe!
- Sparkling water – I use unflavored and unsweetened. However, use any flavor you prefer.
- Milk – Any milk fat or dairy-free alternative will work. I like to use unsweetened carton coconut milk because that is usually what is in my fridge!
- Granulated Sugar – To sweeten the pudding. You can swap in any sweetener of choice.
- Egg yolk – The yolk will help thicken the pudding and make it silky.
- Cornstarch – A key ingredient to thick pudding. You can swap in tapioca flour as well.
- Unsalted butter – The butter finishes the pudding and gives it a luxurious texture.
- Vanilla extract – For a little more flavor in the pudding.
Helpful Tips
- Fresh strawberries – Since it is summer, we should take advantage of the fresh fruit!
- Use store-bought lemonade – Because it is easier! It is summer after all, and we deserve an easy summer treat!
- Lemon zest for brightness – I highly recommend using lemon zest in the granita. It really brightens the flavor and drives home the lemon flavor.
- Any sparkling water flavor – You can use a flavored sparking water to complement the flavors of the parfait. Or, unflavored will work just as well!
- Freeze the granita completely – We want the shaved ice effect of the granita. And to achieve this, the granita needs at least 6 hours in the freezer. Or overnight is even better.
- Shave the granita with a fork while it is freezing – To get the flaky and fluffy granita texture, you want to shave the frozen lemonade about every 30 minutes for up to 4 hours.
Recipe FAQ
You do not, but I always recommend fresh fruit when it is in season. Fresh fruit provides a brighter and more robust fruit flavor.
Yes, and I recommend it if you have time! Pudding needs time in the fridge to set. If you can make the pudding the night before, that is ideal.
Use a fork to ‘shave’ your frozen granita. We want little granules of ice – not large chunks.
Store the pudding covered in the refrigerator and keep the granita covered in the freezer. Assembled parfaits can’t be stored because the granita will eventually melt!
Strawberry Lemonade Granita Parfait
EQUIPMENT
- Serving Glasses
INGREDIENTS
Strawberry Pudding
- 2/3 cup milk (whole or 2%)
- 1 large egg yolk (room temperature)
- 1 ¼ teaspoons cornstarch
- 1/2 cup strawberry puree (approximately 1 cup of strawberries)
- 1 ½ tablespoons granulated sugar
- 1/2 tablespoon unsalted butter
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
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 will work. Approximately 1 cup of strawberries will yield a 1/2 cup of puree.
- In a medium mixing bowl, add the milk, egg yolk, and cornstarch. Whisk together until the cornstarch is dissolved.1 large egg yolk, 1 ¼ teaspoons cornstarch, 2/3 cup milk
- Strain the strawberry puree through a mesh strainer set over a medium saucepan to remove the seeds. Add the sugar and heat the puree over medium heat until the puree thickens to a thick sauce.1 ½ tablespoons granulated sugar, 1/2 cup strawberry puree
- Temper the egg yolk – While whisking constantly, slowly drizzle about half of the heated puree into the cornstarch mix. Then transfer the tempered strawberry mix back to the saucepan.
- While whisking constantly, continue to heat the pudding over medium heat until the pudding starts to thicken and bubble. Remove the pudding from the heat and stir in the butter, vanilla, and salt.1/2 tablespoon unsalted butter, 1/4 teaspoon vanilla extract, 1/8 teaspoon salt
- Optional – Strain the pudding through a fine mesh strainer set over a bowl. This will remove any lumps from the pudding.
- You can keep the pudding in one bowl or transfer it to serving bowls/glasses. Cover the pudding with plastic wrap, with the wrap directly touching the pudding. This will keep a skin from forming. Refrigerate for at least 4 hours, or overnight is best, to allow the pudding to thicken more.
Lemonade Granita
- In a small shallow dish add the lemonade and sparkling water. Stir in the lemon zest. Cover tightly and freeze for 30 minutes.1 cup lemonade, 1 cup sparkling water, zest of 1/2 a lemon
- Remove the granita from the freezer. The edges and the top should have started to freeze. Scrape the mixture with a fork and freeze again. This creates the slushy granita texture. Repeat this process every 30 minutes for up to 4 hours. The granita is ready when it is completely frozen with a flaky texture.
- When ready to serve – Fluff the granita one final time before serving. Using a small cookie scoop or fork, scoop on top of the chilled pudding and serve immediately. Enjoy!
RECIPE NOTES
- Chill and Freeze Overnight – The pudding can chill overnight, and the granita can freeze overnight. You can stop the scrape process after about 4 hours, and just scrape and fluff the granita before serving.
- Strawberries – I always recommend fresh fruit if it is in season. Otherwise, frozen strawberries will work.
- 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 of the granita. 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.
NUTRITION ESTIMATES
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!