Strawberry Granita Dessert With Rose Water

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   ["Gently wash and hull strawberries, then place in a food processor.", "Process until pureed. It may be necessary to add a small amount of water to help blend the strawberries.", "Working in batches, press puree through a fine sieve to extract seeds (discard seeds). Note: I admit: I'm lazy and skip this step. I leave it for you to decide whether to remove the seeds or not.", "Whisk powdered sugar, lemon juice and rose water into pureed strawberries. It should seem a little too sweet and a little too sharp; both tastes will be muted slightly when frozen.", "Pour the strawberry puree into a bowl or large tub; for best results, the mixture should be no deeper than about 1 inch.", "Freeze until solid, at least 1 hour.", "Remove from freezer 5 minutes before serving.", "Using a sturdy scoop or spoon, mound granita into *goblets and cap each with a trickle of cream. The cream will solidify, semifrozen, like a snowcap on a pink mountain.", "*I used fancy dessert glasses which were placed in the freezer and chilled to get that ""frosted"" effect.", "Garnish with lemon verbena or mint leaves.", "Very important: serve immediately."]

* Per serving · 4 servings · Values may vary.

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