Prep 15 mins
Cook 1 min
From DeliciousLiving.com. I love to sprinkle rosewater on sliced strawberries and thought it would taste good in this recipe, too. As I was preparing to post this recipe, the idea occurred to me how good blackberries would be as a substitute for the strawberries. Just a thought and a suggestion... Molto facile!
- 2 lbs slightly overripe strawberries, chopped
- 1 cup powdered sugar, sifted (see Homemade Powdered Sugar)
- 1 lemon, juice of
- 1 1⁄2 teaspoons rose water (my addition)
- 8 teaspoons heavy cream
- lemon verbena leaves (my addition) or fresh variegated mint leaf (my addition)
- Gently wash and hull strawberries, then place in a food processor.
- Process until pureed. It may be necessary to add a small amount of water to help blend the strawberries.
- Working in batches, press purée through a fine sieve to extract seeds (discard seeds). Note: I admit: I'm lazy and skip this step. I leave it for you to decide whether to remove the seeds or not.
- Whisk powdered sugar, lemon juice and rose water into pureed strawberries. It should seem a little too sweet and a little too sharp; both tastes will be muted slightly when frozen.
- Pour the strawberry purée into a bowl or large tub; for best results, the mixture should be no deeper than about 1 inch.
- Freeze until solid, at least 1 hour.
- Remove from freezer 5 minutes before serving.
- Using a sturdy scoop or spoon, mound granita into *goblets and cap each with a trickle of cream. The cream will solidify, semifrozen, like a snowcap on a pink mountain.
- *I used fancy dessert glasses which were placed in the freezer and chilled to get that "frosted" effect.
- Garnish with lemon verbena or mint leaves.
- Very important: serve immediately.
This was truly wonderful! As Cookgirl stated, the flavors were not blended before the mixture was frozen. By the miracle of cold, the flavors were perfectly married when we ate it ten hours later. Thank you for posting. Made for May 2011 NA*ME tag.