100 g (4 oz) sugar
175 ml (6 fl oz) water
450 g (1 lb) fresh strawberries
15 ml (1 tbsp) lemon juice
175 ml (6 fl oz) water
450 g (1 lb) fresh strawberries
15 ml (1 tbsp) lemon juice
method
1. Heat the sugar with the water over a medium heat, stirring constantly until it has dissolved. Boil for 5 minutes. Leave to cool.
2. Puree the strawberries and sieve to remove any seeds. Mix in the lemon juice.
3. Stir the syrup into the strawberry puree.
4. Pour the granita mixture into a very shallow freezer-proof dish and freeze until nearly firm.
5. Stir the ice crystals at the edge of the dish into the centre several times but take care not to break them up — the granita should be fairly coarse.
2. Puree the strawberries and sieve to remove any seeds. Mix in the lemon juice.
3. Stir the syrup into the strawberry puree.
4. Pour the granita mixture into a very shallow freezer-proof dish and freeze until nearly firm.
5. Stir the ice crystals at the edge of the dish into the centre several times but take care not to break them up — the granita should be fairly coarse.
serving amount
serves 4
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