A refreshing dessert of granular water ice that doesn’t need any fancy kit to make and is a great way to use up past-their best strawberries.
500g strawberries, hulled
100g caster sugar
Juice of ½ a lemon
1) Put the sugar in a pan with 100ml of water. Place on a medium-low heat, stirring from time to time, until the sugar dissolves (don’t allow it to boil).
2) Meanwhile, mash the strawberries with a fork (or use a food processor, if you prefer). Push the purée through a sieve into a bowl, to remove the seeds.
3) Add the sugar-water to the strawberries, along with the lemon juice. You might need to add a bit more or less lemon juice, depending on the sweetness of your berries. As a rule, your granite mixture should taste slightly sweeter than you would want the finished article to be, as its sweetness will be slightly muted when it’s frozen.
4) Transfer the mixture to a freezer-proof container and place in the fridge for an hour or so. When it is beginning to freeze, remove from the freezer and, using a fork, mash the ice crystals, then return the tray to the freezer. Repeat this every hour or so until the mixture is frozen.
5) When you’re ready to serve, remove the granite from the freezer and let it stand for 15 minutes. When it has softened slightly, scuff it up again with your fork, scraping away at the surface and scratching and chipping it until it has a grainy, sand-like texture. Serve.
Tip: This basic granita method can be applied to most fresh fruit. It’s good with all berries, with stone fruit like peaches and nectarines, with mango, melons and rhubarb. You can even make a stylish coffee granita using freshly made espresso.