Prep 10 mins
Cook 4 hrs
I discovered this desert when the summer temperatures were nearing 40 C in London. It is adapted from a Delia Smith recipe and I love it because it's virtually no effort to make and so cooling to eat. This version makes a slightly "lumpy" granita, with little bits of strawberries in it, but if you want it ultra smooth, you could push the pureed berries through a nylon sieve, before adding the sugar and lemon juice. Serve in wine glasses for a beautiful, sparkling effect.
- 1 lb ripe strawberry, hulled and chopped
- 6 ounces white sugar
- 1 pint water
- 3 tablespoons lemon juice
- Put the strawberries and water in a bowl and then blitz with a hand blender until most of the berries are puréed or use a food processor for a smoother texture.
- Add the sugar and lemon juice and stir a few times to combine.
- Pour into a sealable container, cover and put in the freezer for two hours.
- After two hours, take it out and run a large spoon around the outside, mixing the frozen bits into the unfrozen centre.
- Return to the freezer for another hour, give it another mix, and then freeze again for one last hour.
- Now you should have a whole box of strawberry"snow crystals".
- You can serve it now, or just leave in the freezer for another day.
- If you continue to freeze it, remember to leave enough time to let it sit in the fridge for 30-40 minutes before you want to serve the granita, so you don't have a solid mass.
Wow, what a brilliant (and oh so simple) recipe - it literally takes 5 mins max to make this before you have to freeze it. I used frozen strawberries, put half in a blender along with 2/3rds of the water, then added the remaining strawberries & water. I did use 2T of lemon juice & only 3oz of sugar as the strawberries had a beautiful sweet flavour anyway. I also substituted 75ml of the water with 42 Below vodka. It has been really warm here today, so this was just lovely to eat out on the balcony whilst reading a book. Thanks for such a fantastic recipe.