Jul 012010
 

Granita is a traditional Italian dessert. It is perfect for summer because it is icy and cool, with fresh flavours. The texture is closer to snow cone than sorbet or gelato. It’s also easy to make with a blender or food processor.

Ingredients

1 cup hot water
¾ cup sugar
2 tablespoons lemon juice
1 tablespoon cognac, optional
500g strawberries

Method

Wash, hull and quarter the strawberries.

In a bowl mix the hot water, sugar, lemon juice and cognac. Continue to stir until the sugar dissolves.

Place the strawberries in a food processor and blend until smooth.

Add the sugar syrup and blend until combined.

Pour mixture into 23 x 33 non stick pan. This is traditionally a metal baking pan, but you may use glass or plastic. Cover with cling wrap and place in the freezer.

Freeze until icy around sides, but not solid, about 30 minutes.

Using a fork, stir icy portions into middle of pan. Return to freezer and repeat this step, stirring edged into centre every 20 to 30 minutes, for about 1½ hours.

Using a fork, scrape granita into serving bowls.

Garnish with mint leaves and a little whipped cream.

Author

Stephen Onians
Yarrambat

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