Strawberry Black Peppercorn Granite

Italian cuisine has always been my favourite. Bruschetta was the first thing I ever made in a restaurant kitchen and since then I have enjoyed eating and cooking Italian food. Granita (or granite in plural form) is a granular iced Italian dessert with a simple syrup base. It is flavoured with fruit purees, wine or coffee and can be served as a dessert or as a palate cleanser in between meals.

The first time I ever tried this Strawberry Black Peppercorn Granite was in my first year of Culinary Arts way back in 2006. My classmate made it and asked me to try it. I hesitated at first because I wasn’t a big fan of black pepper and I thought it would ruin the strawberry flavour. To my surprise, it was delicious! I ate about a cup or two that day! So now, here I am trying to recreate that awesome flavour without the refined sugar and the red wine.

Granite is great because you don’t need any fancy machinery in order to make it. All you need is a pot, a wooden spoon, a few ingredients and a shallow pan. It’s an easy, simple, and refreshing treat for those hot summer months. Enjoy! 🙂

Simple. Delicious. Refreshing.

Strawberry Black Peppercorn Granite
Serves 6
a simple, delicious & refreshing treat for those hot summer months
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  1. 2 cups filtered water
  2. 1/2 cup organic coconut sugar
  3. 1 lb organic strawberries, pureed and strained
  4. 2 tsp freshly ground black peppercorn
  5. pinch of sea salt
  1. In a medium pot, combine the filtered water and coconut sugar. Cook the mixture on medium heat until the sugar has dissolved. Meanwhile, puree the strawberries in a food processor. Strain to remove the seeds then add to the simple syrup mixture. Add the black peppercorn and sea salt. Let the mixture cool. Pour into a shallow pan and freeze.
  2. As the mixture freezes (approximately an hour or two), scrape and mix with a fork to form large crystals. Return to the freezer for another hour and scrape and mix with a fork. Repeat this process until small ice crystals have formed (approximately 2 to 3 times).
  3. Fluff the granite with a fork before serving. Serve in chilled glasses.
  4. Garnish with strawberries and freshly ground black peppercorn.
  1. Frozen strawberries can also be used instead of fresh strawberries
The Bella Life

Bella’s Notes

  • Simple syrup is usually equal amounts of water and sugar cooked together until the sugar has dissolved. For this recipe, I lessened the sugar amount so the consistency of the syrup isn’t as thick as a normal simple syrup.
  • Although organic coconut sugar contains about the same amount of calories as refined white sugar, it has a low glycemic index and contains a bit more nutrients and less fructose. Overall, it is good substitute to regular white sugar and brown sugar but it’s still important to consume it in moderation.
  • One pound of strawberries is approximately 375ml of strawberry puree.
  • Depending on the sweetness of the strawberries, you may need to add another 1/2 cup of coconut sugar. I find that strawberries are generally sweeter in the summer so this recipe didn’t need too much sugar.
  • To the wine lovers: a 1/2 cup of red wine can be added to the simple syrup base. Make sure to cook out the alcohol.
  • This recipe can be used with any berries. For other fruits, sugar amounts will vary and black peppercorns should be omitted.
  • Store in an airtight container in the freezer. Granitas freeze solid so in order to soften the ice crystals, you will need to scrape or fluff with a fork prior to serving.


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