Strawberry Granita
Fresh and simple and perfect when Strawberries are in full season.
Serves 8
Ingredients:
1 lb (450 g) ripe strawberries
6 oz (175 g) caster sugar
3 tablespoons lemon juice
You will also need a polythene freezer box 8 x 8 inches x 2½ inches deep (20 x 20 cm x 6 cm deep).
Method:
- Hull the strawberries and then rinse briefly with cold water. Drain well and pat dry with kitchen paper before popping them into a liquidiser. Blend until a smooth purée, and add the sugar at the last moment. After that add 1 pint (570 ml) water and the lemon juice, blend once more, then pour everything into a fine sieve set over a bowl. Rub the purée through the sieve, then pour it into the polythene freezer box, cover with a lid and put into the freezer for 2 hours.
- The mixture should now have started to freeze around the sides and base of the container, so now mix with a fork and re-cover and return it to the freezer for another hour. After that repeat with another vigorous mixing with a fork, cover again and re-freeze for a further hour. The mixture should be completely frozen into ice crystals, and is ready to serve. It can remain at this servable stage in the freezer for a further 3-4 hours, but after that the ice will become too solid and it will need putting in the main body of the fridge for 30-40 minutes or until it is soft enough to break up with a fork again.
Serve in glasses.