SIMPLE, SWEET AND DELICIOUS - NOTHING SAYS SUMMER IN OUR HOUSE QUITE LIKE MY STRAWBERRY GRANITA!
We love it on it's own as dessert (preferably eaten in the garden after a laid back barbeque dinner), but it's also great alongside cake or cheesecake when you're entertaining.
Before we start, I'll let you in on a little secret to making this recipe. Depending on how much sugar syrup you use, this will turn into either granita or sorbet!
Yep, sugar doesn't freeze solid, so the more syrup, the softer it will be. So if you like a crunchy, icy granita like I do, make it sweet to taste, but if you're aiming for a luscious smooth sorbet, make it very sweet!
Make up a small amount of sugar syrup using white sugar and water - if you're unsure, I did a step by step syrup in this post.
Puree some strawberries and add some of the cooled sugar syrup - remember, less for granita, more for sorbet.
Tip the mixture into a loaf tin and freeze until solid. To serve granita, scrape into granules with a fork and spoon into serving glasses. for sorbet, the mixture will be soft enough to spoon out directly.
So there we go! If you missed one of my strawberry ideas this week, you can find them here:
Mint & Strawberry Mille-Feuille
Strawberry & Rosewater Fool
Hot Strawberry Icecream Sauce
Moreish Yoghurt Dipping Sauce with Strawberries
AND YOU CAN FIND OUT MORE ABOUT MY FLAVOR IDEAS SERIES HERE!
All the best,