Starbucks has a new drink that is a Strawberry Lemon Limeade Granita. I haven’t tried it, but I’m betting it is super sweet and addictive like most of their beverages. Once I started seeing the ads, I thought it looked so refreshing and was interested to taste test. The problem is that they are only served from 3-6pm and I am not usually visiting Starbucks during those hours. Which makes this a smart marketing move on their part because I’m sure they’re getting extra traffic during those times that wouldn’t normally be around.
So anyway. I couldn’t get the idea out of my head, so I turned to my own kitchen. I didn’t go exactly the same route, but this Strawberry Lemonade Granita is bright and refreshing. Perfect for the summer. Especially perfect for this pregnant lady who cannot seem to eat enough popsicles these days. In these photos here, I kept this as just a granita, but you could most definitely put some in a glass and top with extra lemonade… and maybe some vodka for those looking to imbibe.
I had a vanilla honey lemonade from a local bakery a few years ago and ever since that is my preferred flavor combo. When I make my own lemonade I use a simple syrup made with honey instead of cane sugar, and I add a teaspoon of vanilla extract to the freshly squeezed lemonade. When I purchase lemonade from the store, my favorite is Newman’s Own, and then I still add that splash of vanilla extract.
I think the vanilla adds another layer of delicious to this already tasty strawberry lemonade granita. If you want to get closer to the new Starbucks beverage, go ahead and squeeze a few limes into your mixture before freezing.
Enjoy this frozen treat and try to stay cool! I’d love to know, what are your favorite summer flavors?
- 2 pints fresh strawberries
- 24 ounces lemonade
- 2 ounces simple syrup, optional
- 2 teaspoons vanilla extract
- Remove the stems from the strawberries and discard.
- Place the strawberries, lemonade, simple syrup, and vanilla in a blender and blend until smooth.
- Pour the mixture into a 9 x 11 glass baking dish and freeze for 30 minutes.
- Use a fork to scrape the partially frozen granita. Continue to freeze and scrape the granita every 30 minutes, for about 4 hours, or until the granita is frozen through.
- Store in the freezer until ready to serve.
I add the 2 ounces of simple syrup only when my strawberries aren't quite sweet enough. So taste a few to determine their sweetness, and then taste the mixture before freezing. You want the mixture to be just a touch sweeter than you prefer as the flavors will mellow during freezing.