Strawberry granita
“Pick up a punnet or two and create a simple, sweet treat.”
- 100ml water
- 100g sugar
- 1kg ripe strawberries, hulled
- Juice of 2 limes
During September punnets of strawberries in our fruit shops steadily fall in price in inverse proportion to their intensifying aroma. Anyone with strawberries growing in the backyard will notice the increasing number of ripe fruit as the plant's runners reach ever wider.
In another week or so you'll have to dig out your favourite jam recipes because that's when strawberries will be both inexpensive and plentiful. It's a bit of a chore but strawberry jam made now will be appreciated many times over during the coming year.Method
Place the water and sugar in a pot and bring to the boil. As soon as all the sugar has dissolved, remove from heat and cool.
In a food processor, puree the strawberries with the cooled sugar syrup (it may be necessary to do this in two or more batches depending on the capacity of your processor).
Strain the liquid and place in a covered container in the freezer overnight.
To serve
Use a fork to break up the granita. Use it to accompany fresh or macerated berries.
Serves 8-10
