Strawberry Granita

1. 1

   Place a non-reactive roasting pan or gratin dish in the freezer.

2. 2

   Rinse and hull the strawberries.

3. 3

   Puree in the blender or food processor and measure 2 1/2 cups puree.

4. 4

   Bring sugar and water to a boil in a saucepan, stirring occasionally to dissolve sugar.

5. 5

   Cool the syrup and combine with the puree.

6. 6

   Pour into the prepared pan and return to the freezer.

7. 7

   When the mixture starts to freeze, stir every 10 minutes or so, scraping the frozen mixture from the bottom and sides of the pan and mixing it with the as-yet-unfrozen mixture.

8. 8

   When there is no longer any unfrozen liquid in the pan, pack the granita into a chilled container and press plastic wrap against the surface.

9. 9

   Serve within a few hours for best texture.

10. 10

    If the granita freezes to a solid block, pop it out of the container and cut into thick slices with a stainless steel knife.

11. 11

    Chop the slices finely, replace in the container and freeze until serving time.

12. 12

    Serve the granita in chilled stem glasses.

* Per serving · 4 servings · Values may vary.

No additional tips available.