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Togarashi and Strawberry Granita

A sweet and spicy granita.

Photo of Togarashi and Strawberry Granita


1 cup DOLE® Chef-Ready Frozen Strawberry Puree, thawed
3 tablespoons honey
2 tablespoons rice wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon Togarashi (Asian chili powder)
6 cups ice cubes
1/2 cup DOLE Chef-Ready Cuts Diced Strawberries, thawed
2 tablespoons black sesame seeds


  1. Combine puree, honey, vinegar, lemon juice and togarashi in a small mixing bowl.
  2. Transfer mixture to blender base and add ice, processing quickly on the highest speed to a frappe consistency.
  3. Transfer mixture to a freezer-safe storage container, cover, and let freeze 1 hour.
  4. Remove granita from freezer and let stand at room temperature to soften for 5 minutes.
  5. Using a 2.5oz ice cream scoop, scrape two scoops of granita from the surface and place into serving vessel. Garnish every portion with 1 Tablespoon of diced strawberries and ¼ teaspoon of black sesame seeds.
Fruit pairings tout 2018
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