Strawberry Granita

Coming straight out of Sicily, the granita is the perfect treat for a warm day!

If you've been to Italy, you might have seen all sorts of fragrances (almond, lemon, coffee, pistachio...) in caffetterie and at local beach bars. But today, we decide to share with you the classic recipe featuring a current seasonal fruit, and one of our favorites: the strawberry.

Ingredients (serves 6) 

- 400g strawberries

- 500g water

- 120g sugar 

- juice of one lemon (around 50 ml)

- a few leaves of mint (to serve)

- a few extra strawberries (to serve)

Method 

- Add the water and sugar in a saucepan and bring to a boil 

- Turn off the heat and let it cool

- Wash the strawberries, remove the stems, dice and blend until reduced to puree

- To obtain a homogeneous consistency and get rid of the seeds, place a fine-mesh strainer on a bowl and sift the strawberry puree obtained with the help of a spatula

- Squeeze the lemon juice and pour it over the strawberry mix

- Add the sugar syrup to the strawberry mix and stir until well-combined

- Pour the mixture into a deep, wide glass container suitable for the freezer, and place for the freezer for around two hours

- Then, remove from the freezer to stir the now frozen strawberry mix with a fork. It will break into crushed ice

- Replace the container to freezer for another four hours before serving

- Once ready, serve the strawberry granita in small to medium glass cups and embellish with a few washed mint leaves and a small, washed strawberry

- This dessert is great on its own, but you can also complement it with a brioche or some shortbread