This recipe is featured in From Garden to Plate: Gardening and Cooking with Children
- Servings Makes about 2½ cups puree
- 5 tablespoons sugar
- 5 tablespoons lemon juice
- 400 grams (3-4 cups) best-quality red ripe strawberries
1. Mix the sugar, lemon juice, and 200 ml (1 scant cup) water in a saucepan. Place over medium heat and simmer until the sugar has completely dissolved. Continue to simmer until the mixture has reduced to a syrupy consistency, 5 to 10 more minutes. Remove from the heat and set aside to cool.
2. Gently wash the ripe strawberries and pat them dry with a kitchen towel before hulling them (removing the leaves and stem).
3. Now puree the strawberries in a food processor until very smooth. Transfer to a bowl and stir in a little sugar syrup at a time until you reach the sweetness you like. The amount of syrup will vary depending on the sweetness of your berries and your personal taste.
4. Pour the fruit mixture into a container ready for the freezer. The mixture may also be frozen in individual ice pop molds or ice cube trays, but this will give it a solid texture instead of grainy. If you are using a container, it should be large enough so that the fruit mixture doesn’t fill the container completely, allowing room for stirring later on.
5. After the mixture has been in the freezer for 1 to 2 hours, remove the container and, with a fork, break up the ice crystals by giving the mixture a good stir. Place the container back into the freezer and repeat this step approximately three times until the granita is smooth. If you are making ice pops, no stirring is necessary; just let the mixture freeze until solid.
6. Before serving, place the granita in the refrigerator for about 15 minutes. Serve in chilled glasses or cups. Serve fruit pops straight from the freezer, and add frozen fruit ice cubes to seltzer, sparkling mineral water, or fruit punch.