Italian

Strawberry granita

Name: Strawberry granita recipe
Yield: 4
Cuisine: /italian
Ingredients: 80g caster sugar, plus extra, if needed; 100ml freshly squeezed orange juice; 1/4 tsp vanilla bean paste; 500g ripe strawberries; 2 tbs pomegranate liqueur or rose liqueur; Juice & finely grated zest of 1 lemon; Whipped cream, to serve (optional)

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by delicious. team

delicious. team

Jul 27, 2020

This traditional Sicilian dessert is as refreshing as it is delicious. This is an edited extract from The Sicily Cookbook by Cettina Vicenzino (DK, $34.99).

80g caster sugar, plus extra, if needed
100ml freshly squeezed orange juice
1/4 tsp vanilla bean paste
500g ripe strawberries
2 tbs pomegranate liqueur or rose liqueur
Juice & finely grated zest of 1 lemon
Whipped cream, to serve (optional)

Method

1.

Chill a shallow, 25cm x 18cm (1.25L capacity) container ahead of time in the freezer compartment. Place the sugar, orange juice and vanilla in a saucepan over high heat and bring to the boil. Reduce heat to medium and simmer for 3-5 minutes or until reduced by one-quarter. Remove from the heat and leave the syrup to cool completely.
2.

Meanwhile, clean the strawberries, chop roughly and put them in a blender with the liqueur, a few splashes of lemon juice and the lemon zest. Blend until smooth and combined. Mix the strawberry mixture with the cooled syrup, then transfer to the prepared container and freeze for at least 6 hours. After about 1 hour, stir the mixture with a fork. Repeat this process every hour, to keep the ice crystals nice and small and trap air in the mixture. After 5 hours, blitz the granita with a hand-held blender to break down the ice crystals. Return to the freezer for another hour. Scoop granita into glasses and serve with whipped cream.

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