Strawberry Lemonade Granita with Canada Dry TEN

  • Yield: about 6-7 servings 1x


  • 1 pint strawberries
  • 1 lemon
  • 1/2 cup sucralose
  • 1/2 + 1/2 cup water
  • 2 cups Canada Dry TEN


  1. Hull and cut up the strawberries.
  2. Add 1/2 cup water and the cut up strawberries to a blender. Puree until liquid.
  3. Boil 1/2 cup of water and add sucralose and stir until completely dissolved to form a simple sugar. Set aside to cool.
  4. Juice the lemon and add to the strawberry puree. Mix.
  5. Now add the simple syrup to the strawberry puree. Mix well.
  6. Add 2 cups of Canada Dry TEN and mix.
  7. Pour into a shallow metal baking sheet. Then place in the freezer.
  8. Stir or break up granita with a fork every 30 minutes for the first hour.
  9. Then, break up granita with a fork at the 2 hour mark.
  10. At 3 hours, it’s ready to serve.

Recipe Card powered by