Serve the delicate, rosy crystals of this granita with a pour of sparkling wine, making a rather sophisticated slushie. Or perfume it with a few drops of fragrant rosewater sprinkled over to transform it into something curiously exotic and a bit elusive.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
2 pounds (1 kg) fresh strawberries, rinsed and hulled
6 tablespoons (75 g) sugar
1 cup (250 ml) water
A few drops freshly squeezed lemon juice
Preparation
Step 1
Slice the strawberries and toss them in a large bowl with the sugar, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring every so often.
Step 2
Combine the strawberries and their liquid with the water and a few drops of lemon juice in a blender or food processor and purée until smooth. Press the mixture though a strainer to remove any seeds. Freeze according to the instructions for freezing granita on page 145.
