Strawberry Granita

We’re just entering strawberry season in the UK and at this time of year our strawberries are simply divine – sweet, juicy and nothing tastes more of an early English summer. Big S has been a bit ill for a while – some nasty virus with a sore raspy throat and regular high temperatures – all just when the weather turned nice which always makes it seem like a double blow. She’s definitely on the mend now and hopefully will get her appetite back soon – she even didn’t have any of Little S’s welcome home chocolate cake for 3 days. Things have been bad!
This sweet, flavoursome and icy granita did tempt her though, soothing her sore throat and cleverly disguising a healthy portion of gorgeous fresh strawberries.

Granita is the intimate refreshing pudding and perfect if you don’t have an ice cream machine – all you need is a little time and patience, a Tupperware box and a freezer and you’re ready to go!

Strawberry Granita

(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

Serves 4

250g strawberries, washed and hulled

100g caster sugar

Juice of 1/2 a lemon

300ml water

1. Blend and sieve the strawberries to make a smooth puree
2. Mix together all the ingredients and warm gently in a saucepan to dissolve the sugar
3. Transfer to a tupperware box. Place in the freezer.
4. Every hour or so, stir with fork to rough up any ice crystals. It should be ready after about 4-5 hours.
5. Make sure it is thoroughly ‘forked through’ and you should be able to dip into the container at a later date. If it has frozen solid, defrost in the fridge for half an hour or so before forking though and serving.