Strawberry Granita
Sweet strawberry purée sharpened with lemon, frozen in a shallow dish and raked with a fork into bright red, fluffy ice crystals.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- blender
- jug
- fine sieve
- 33 x 23 cm glass or metal dish
- fork
- chilled glasses or bowls
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 70 kcal |
| Protein | 0.5 g |
| Carbohydrate | 17.9 g |
| of which sugars | 15.8 g |
| of which free sugars | 12.7 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 1.3 g |
| Salt | 0.05 g |
Protein per 100 kcal
0.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Granita
- 100 g caster sugar
- 180 ml warm water
- 450 g ripe strawberries, hulled
- 60 ml lemon juice
- 0.5 g fine sea salt or table salt a pinch
To serve
- 4 strawberries, halved, to serve
- 1
Make the syrup. Stir the sugar into the warm water in the jug until completely dissolved. Dissolving it first means no gritty sugar in the finished ice.
- 2
Blend. Blitz the strawberries with the syrup, lemon juice and salt for 1-2 min until perfectly smooth.
- 3
Strain. Press the purée through the sieve into the dish to remove the seeds. A shallow layer freezes faster and more evenly.
- 4
First freeze. Freeze, uncovered, for about 1 h, until the edges are icy and the centre is slushy.
- 5
Scrape. Rake the frozen edges with the fork and stir the crystals into the slushy middle. Repeat every 30-60 min, breaking up any lumps, for 2-3 h more, until the whole dish is dry, light flakes.
- 6
Serve. Rake once more just before serving and pile into chilled glasses with a halved strawberry.
Storage
Keep frozen in a covered container for up to 1 week; rake with a fork to loosen before serving.
