Recipe
Serves 6-8
Granita – the refreshing fine frozen crystals of fruit syrup – is the grown-up’s slushie in the heat of summer.
Using sun ripened fresh strawberries, mint leaves and a drop of rose water, this recipe is so easy to make. Just check the freezer every hour and do some fork scraping to create the telltale fine ice crystals. Serve with a dollop of thick cream and let your imagination drift to a balmy evening in Italy beside the sea.
You’ll need a metal tray measuring 20 x 25cm and at least 2cm deep. Make space in the freezer for the tray to sit flat.
Place the sugar, mint leaves and 1 cup (250ml) water in a medium saucepan over a high heat. Stir to dissolve the sugar and bring to a boil. Immediately remove from the heat and set aside to cool to room temperature.
Puree the strawberries in a food processor. Pour the sugar syrup through a fine mesh strainer into the strawberry puree, discarding the mint leaves. Add the rose water and lime juice and give a quick blitz to combine well.
Pour the mixture into the metal tray and transfer to the freezer. After an hour, use a fork to stir the mixture and drag any ice crystals formed around the edges into the centre. Return to the freezer and repeat the process every hour to break up the mixture so it forms fine ice flakes. The process takes 4 to 6 hours depending on the temperature of your freezer.
When ready, spoon into chilled glasses and serve straight away with a spoonful of cream on top.
Ingredients
200g caster sugar
¼ bunch mint leaves
500g strawberries
1 teaspoon rose water
3 tablespoons lemon juice
Thick double cream, to serve
