Strawberry Granita With Raspberry Coulis

1. 1

   Combine sugar and 1 cup water in a small saucepan. Stir over low heat until sugar dissolves. Bring to a boil then reduce heat and simmer for 2 mins. Let cool.

2. 2

   Puree strawberries in a food processor or blender. Pass through a mesh sieve, discarding seeds, into a shallow glass dish. Stir in cooled syrup, lemon juice and balsamic. Freeze until partially set, around 1-2 hours.

3. 3

   Remove granita from freezer and break frozen pieces into flakes with a fork. Return to freezer and repeat process, breaking up ice crystals and returning granita to freezer 2-3 times, until it has the consistency of fluffy ice.

4. 4

   For the raspberry coulis, push raspberries through a sieve, discarding seeds, then stir in powdered sugar.

5. 5

   Spoon granita into chilled serving glasses. Drizzle with raspberry coulis and add a dollop of whipped cream. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.