Prep: 10 mins Cook: 10 mins plus 4 hrs freezing
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
Nutrition and extra info
- Freezable
- Gluten-free
Nutrition: per granita
- kcal135
- fat0g
- saturates0g
- carbs31g
- sugars31g
- fibre2g
- protein1g
- salt0g
Ingredients
- 100g golden caster sugar
- 450g strawberries, hulled and halved
- 8 mint leaves, plus extra sprigs to serve
Method
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.
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.
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.
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