Ingredients
The following ingredients have 8 Servings
- 2- pounds (910 g) fresh strawberries, (hulled and halved (or quartered if large))
- 1/3 cup (65 g) sugar
- 1 cup (240 ml) water
- ½ teaspoon lemon juice
Instruction
- First step is to make sure that you have a flat area in your freezer large enough to hold a 13-inch by 9-inch (33 cm by 23 cm) pan (or one of equivalent volume). I prefer metal for its ability to hold a chill well. Have the pan ready to use.
- Stir the strawberries and sugar together in a non-reactive bowl until combined and let sit for about 30 minutes or until juicy and sugar has dissolved.
- Scrape the berries and their juice into a blender carafe and add water and lemon juice. Blend until puréed, then strain through a fine-meshed strainer and discard seeds.
- Pour the strained strawberry mixture into your pan.
- Freeze for about 45 minutes, or until the edges are beginning to freeze. Use a fork to draw the frozen parts towards the center, in effect, combining the frozen with the slushy and liquid portions. Freeze for 30 minutes more, and again, stir and fluff with a fork, drawing the more frozen edges in towards the center. You are aiming to create even, fluffy ice crystals.
- Check every 30 minutes, raking with a fork, until it is all frozen. The strawberry granita is ready to serve immediately or freeze for up to 24 hours in an airtight container. Re-rake and fluff with a fork before serving. Scoop the granita into chilled serving dishes and serve immediately.
