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Strawberry & mint granita

Strawberry & mint granita

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Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 4 hrs freezing
  • Easy
  • Makes 4

This light frozen dessert is smooth and slushy, like those from the east of Italy - a perfect palate cleanser to finish a dinner party menu

  • Freezable
  • Gluten-free
Nutrition: per granita
HighlightNutrientUnit
low inkcal135
low infat0g
saturates0g
carbs31g
sugars31g
fibre2g
protein1g
salt0g
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Ingredients

Method

  • STEP 1

    Put the sugar and 100ml water in a medium saucepan over a low heat, and stir now and again until the sugar dissolves. Don’t let the syrup boil.

  • STEP 2

    Meanwhile, tip the strawberries into a food processor and blend to a purée. Pour into the sugar syrup with the mint leaves and turn up the heat. Simmer for about 5 mins until the mixture thickens slightly. Once thickened, strain through a fine sieve to get rid of any seeds and leaves. Allow to cool for 15 mins.

  • STEP 3

    Pour into a container and freeze for 1 hr, then rake the top layer with a fork and put back in the freezer. Repeat every hour for the next 4 hrs until the mix becomes a crystallised slush. Serve in glasses with a sprig of mint on top.

Goes well with

Recipe from Good Food magazine, July 2015

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Overall rating

Rating: 5 out of 5.4 ratings
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