This is the recipe to make when there's a real glut of ripe strawberries. It's a much nicer way to conserve them than simply freezing them. The granita looks like sparkling jewels when you serve it in tall glasses – and it contains hardly any calories!
|1 lb (450 g) ripe strawberries|
|6 oz (175 g) caster sugar|
|3 tablespoons lemon juice|
|Need help with conversions?|
|You will also need a polythene freezer box 8 x 8 inches x 2½ inches deep (20 x 20 cm x 6 cm deep).|
This recipe is taken from Delia Smith’s Summer Collection.
First hull the strawberries, then put them in a colander and rinse them briefly with cold water. Drain well and dry them on kitchen paper before transferring them to a food processor or liquidiser.
Blend them to a smooth purée, then stop the motor, add the sugar and blend again very briefly.
After that add 1 pint (570 ml) water and the lemon juice, blend once more, then pour everything into a fine nylon 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.
By that time the mixture should have started to freeze around the sides and base of the container, so take a large fork and mix the frozen mixture into the unfrozen, then 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. At this stage the mixture should be a completely frozen snow of 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.
I like to serve the granita in small, narrow, unstemmed glasses – but any wine glasses will do so that the sparkling colour can be seen in all its glory.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This is what I'd call half dessert and half ice cream. My niece Hannah and nephew Tom are chief ice-cream tasters in our family and this one gets very high ratings indeed. It differs from most other ice creams in that it needs 2 hours in the main bod
Most Popular recipes
Autumn apple recipes
RE: American Turkey Stuffing
24 Oct 2014 00:30
Salt and Pepper Mills
22 Oct 2014 13:06
|Food and travel||
Escaping at Christmas
23 Oct 2014 11:36
Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
|Can Anyone Help?||
22 Oct 2014 21:34
21 Oct 2014 19:59
OZ Jam making and Self-sufficiency
24 Oct 2014 01:57
What's happening in your garden?
16 Oct 2014 23:27