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|
|Oven temperatures and Conversions|
|Click here for information|
|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
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
Christmas cake flour
27 Nov 2015 14:28
Racking my brains
27 Nov 2015 18:52
|Food and travel||
Sponge receipe needed
14 Nov 2015 22:15
|Can Anyone Help?||
27 Nov 2015 20:16
Sorry for no reply
03 Sep 2015 21:44
Pyrex Mixing bowl John Lewis
11 Nov 2015 20:45
07 Nov 2015 13:15