Granita is such a simple and quick way to turn a glut of fruit into a fabulous frozen pudding without the need for an ice-cream maker. The texture is crunchy, the flavour sweet-tart and the experience deeply refreshing. You can try the recipe with any berries, stone fruit or even rhubarb, adjusting the sugar and lemon to suit.
Put the strawberries in a large bowl and crush with your hands, then tip into a nylon sieve and rub them through to get rid of the seeds.
The amount of sugar and lemon juice you now add will vary depending on the variety of strawberries, their ripeness and your taste. Whisk in 140g sifted icing sugar and the juice of 1 lemon to start with, then taste and adjust. The key with most frozen puddings is to add more sugar and lemon juice than you think you need as both those tastes are muted on freezing. Pour the fruit purée into a plastic tub and freeze until solid.
Allow the granita to soften for approximately 20 minutes at room temperature, then take a strong fork to the surface, scratching and chipping it into a mass of shards and crystals. Pile your frosted scrapings into individual glass bowls and serve immediately.
- 1kg strawberries, hulled
- 200g icing sugar
- Juice of 1-2 lemons
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