This is the next recipe I’m going to try.  Doesn’t it sound perfect for a sunny, breezy day?

Yogurt Granita (from Cookie Magazine, July 2009)…[Update on 10.11.10: Cookie Magazine is no longer being published.  This recipe can be found on Epicurious instead.]

Serves 6 | 10 minutes active time | 3 hours total time

The best thing about this icy, tart-and-sweet treat might be how little forethought it requires. You can use any flavored yogurt on hand.

Ingredients:

1 10-ounce package frozen strawberries, thawed (with their juices), or 1 quart fresh strawberries
2 cups fruit yogurt (we’re partial to strawberry or lemon)

Directions:

1. In a large bowl, smash the strawberries into the yogurt, stirring to combine.
2. Pour the mixture into a shallow pan (a metal baking pan works) and place it in the freezer, uncovered, for 1 hour.
3. Remove the pan from the freezer and stir the yogurt well, breaking up any clusters of ice crystals that have formed.
4. Return it to the freezer. Continue stirring every half hour, breaking up new clusters as they form, until the granita is completely frozen but scoopable, about 2 more hours.
5. Scoop and serve, garnished with fresh berries, if desired. (Store any leftovers in the freezer in a covered container or resealable plastic bag.)

TIP: If you have fresh mint on hand, mix a finely chopped handful of it into the yogurt and berries before you start freezing.

Tomorrow I hope to discuss the book I’m reading: Calm and Compassionate Children: A Handbook by Susan Usha Dermond.

[Post image: Yogurt Granita by Marcus Nilsson]