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!
The Delia Online Cookery School: For more ways to use up strawberries, watch Delia's video for Strawberry and Vanilla Pavlova in our cookery school. Click the image to play
This recipe is from Delia's Summer Collection. Serves 8
First hull the strawberries, then put them in a colander and rinse them briefly with cold water.
rain 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.