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!
(a slight variation of recipe in Skye Gyngell’s book ‘A Year In My Kitchen’)
125g caster sugar
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.