Strawberry Granita
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Strawberry Granita
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Adapted from The Perfect Scoop (Ten Speed Press)
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Ingredients
- 1 pound (450g) strawberries rinsed and hulled
- 3 tablespoons (45g) sugar
- 1/2 cup (125ml) water
- optional: teaspoon fresh lemon juice
Instructions
- Slice the berries into pieces. Toss the strawberries with the sugar and let stand for at least one hour at room temperature, or up to four hours. The strawberries will be very juicy and a lovely red color.
- Place a non-reactive shallow metal or glass tray in the freezer (a long, rectangular lasagna pan works perfectly, but you can improvise.)
- After one hour, puree the strawberries and their juices with the water in a blender. Taste, and add a squirt of fresh lemon juice if desired. At this point, if you want to strain out any seeds, you can. (I do.)
- Pour the mixture into a shallow pan in the freezer. Check after 30 minutes. As the mixture begins to freeze, use a fork to scrape the frozen puree that froze around the edges into the center. Return to freezer.
- Check the granita every 30 minutes, and scrape again as before, perhaps with a bit more vigor as the mixture hardens. It should take about 2 hours of freezing and scraping to finish completely.
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