Strawberry Granita with Yogurt and Balsamic Vinegar, Cornmeal Rosemary Wafer | CUESA

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Returns March 17, 2022

Strawberry Granita with Yogurt and Balsamic Vinegar, Cornmeal Rosemary Wafer


Elise Fineberg, formerly of Taste Catering

Makes 1 pint granita, 45 wafers


1 pint whole cow’s milk yogurt
1-2 tablespoons aged balsamic vinegar

Strawberry granita
1 cup water
1 cup granulated sugar
1 basket strawberries
2 tablespoons cool water
1 each lime
Pinch kosher salt

Cornmeal rosemary wafers
¾ cup fine ground yellow cornmeal
⅔ cup + 2 tablespoons all purpose flour
½ cup granulated sugar
Pinch kosher salt
⅓ cup extra virgin olive oil
¼ cup + 1 tablespoon cool water
½ teaspoon rosemary, minced (approx. half of a stem)


For the strawberry granita

  1. To make simple syrup, combine 1 cup water and 1 cup sugar in a small pot. Bring to boil, stirring once or twice to dissolve the sugar. Once syrup comes to a boil, remove pot from heat and transfer syrup to another container and let syrup cool completely. The syrup can be made up to a week in advance if stored in the refrigerator.

  2. For the granita, wash and hull the basket of strawberries. Rough chop the berries and put them in food processor with 2 tablespoons of cool water. Run the food processor until the berries are pureed completely. If the chunks don’t break down, add 1 more tablespoon of cool water.
  3. Strain the pureed berries into new bowl, removing most if not all of the seeds.
  4. Add simple syrup a little at a time to the strawberry puree until it is sweet enough for your palate. This may vary from batch to batch, depending on how sweet the berries are to begin with.
  5. Cut the lime into quarters and squeeze juice (1 quarter at a time) into your strawberry base. Continue to add lime juice until you taste a balance of sweet and tangy.
  6. Freeze granita base, stirring every 45 minutes with a fork to distribute the ice crystals, making sure to scrape down the edges of the bowl. The granita is ready once it is completely frozen.

For the rosemary wafers

  1. Combine cornmeal, flour, sugar and salt in kitchen aid bowl.

  2. Mix briefly on speed 1 with a paddle to incorporate dry ingredients.
  3. Continue on speed 1, drizzle olive oil into mixture, then water, and finally add the rosemary. Once the mixture is fully combined, turn the mixer off.
  4. With your hand, pull a ball about the size of a golf ball from batter. Using a patting motion, spread the batter with the heel of your hand onto a silpat. If the batter sticks to you, wipe your hand with a damp towel and try again.
  5. Once the batter is slightly smoothed out, dust it lightly with flour, and roll it out to about ⅛” with a rolling pin. If the pin sticks to your dough, dust it with slightly more flour. Continue until you have as many wafers as you want.
  6. Bake at 325° with a fan for about 12 minutes or until the wafers are lightly golden. The more color the cookies have, the crisper they will be.
  7. Let cool completely and then break each wafer into 2 shards. Store them in an airtight container for up to two days.


Putting it all together

Spoon granita into bowls and drizzle lightly with aged balsamic vinegar. Heap a dollop of yogurt onto granita and finish with a cornmeal rosemary wafer shard.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »