Strawberry Granita

My ice cream machine has been put to good use lately for weekend desserts.  Vanilla bean ice cream and a chocolate ice cream with chocolate chunks has been our family favourites but Tilly has been requesting a strawberry sorbet.

Last weekend I was reading a liftout in the paper and there was an article on chef Skye Gyngell which prompted me to spend the whole week grabbing every moment I could to read through her cookbooks.  I found this recipe for Strawberry Granita in her book ‘A Year In My Kitchen’ which I thought might make Tilly happy and give the ice cream machine a holiday.

Incredibly simple to make.  Just a simple sugar syrup mixed with the pureed strawberries then poured into a container and into the freezer.  The recipe suggests serving it with a little cream but I really think this needs nothing.  Top with a sliced strawberry or a sprig of mint and it is perfection in a glass.  Tilly was so delighted!

strawberry granita

(a slight variation of recipe in Skye Gyngell’s book ‘A Year In My Kitchen’)

125g caster sugar
250ml water
400g strawberries, hulled
juice of 1/2 lemon

In a small saucepan stir together the sugar and water over a low heat until the sugar is dissolved.  Bring to the boil then turn the heat down to a simmer and let it bubble away for a couple of minutes.  Take off the heat and leave to cool down completely.

Puree the strawberries and the lemon juice and strain through a sieve.  Stir in the cooled sugar syrup then pour into a shallow container and freeze for 2 hours.  Remove from the freezer and drag a fork through the granita to break it up.  Then return to the freezer and leave to freeze until set.

When ready to serve, run a fork through the granita again and scoop into chilled glasses.  Top with a sliced strawberry, a sprig of mint or a drizzle of cream.

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3 Responses to Strawberry Granita

  1. Melissa says:

    Hi, this granita looks yummy! I make a raspberry one and serve it with vanilla bean cream and it tastes like a Raspberry Split iceblock! Could I possibly ask what Ice Cream maker you have? I have been wanting one and would like recommendations (I have a Kitchenaid and am wondering whether to get the attachment or a completely different machine) Thanks. And congrats on your job, sounds wonderful for you!

    • natalie says:

      I haven’t had a split ice block for years – they were my favourite as a kid. Yum! I have a Cuisinart Ice Cream maker 1.5L. It was a bargin at $50. It was a deal of day special but I think they usually cost around $100. Previously I had a Breville Scoop machine which I had bought off ebay for $20 or thereabouts. I had no complaints with it but the bowl got broken when we moved and it cost $50 to replace it plus shipping. Both are small but I can just fit in a full quanitity of my favourite recipes. These will churn the ice cream to a soft serve texture and then I will pour this into a container, pop a lid on and leave in the freezer until firm – usually a few hours. But the results are perfect – never icy. My advice would be to only buy a new appliance if you can find it cheap otherwise get the Kitchenaid attachment. It is bigger – 1.9L – so that in itself is an advantage. I’m sure they will all achieve the same results at the end of the day.

  2. Melissa says:

    Thanks for that!

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