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 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
All about chocolate
22 Dec 2014 17:51
22 Dec 2014 05:56
|Food and travel||
22 Dec 2014 17:16
Golden Icing Sugar
05 Dec 2014 23:17
|Can Anyone Help?||
stuffing with no onions
22 Dec 2014 14:21
21 Oct 2014 19:59
20 Dec 2014 17:02
Gardening in general
09 Dec 2014 13:19