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Strawberry & mint granita

This light frozen dessert is smooth and slushy, like those from the east of Italy - a perfect palate cleanser to finish a dinner party menu

  • Prep: 10 mins
    Cook: 10 mins
    plus 4 hrs freezing
  • Makes 4
  • Easy
  • Makes 4
  • Easy
  • Calories 135
  • Carbohydrates 31
  • Saturated Fat 0
  • Sugar 31
  • Protein 1
  • Fat 0
  • Fibre 2
  • Salt 0

Nutrition per serving

  • Calories 135
  • Carbohydrates 31
  • Saturated Fat 0
  • Sugar 31
  • Protein 1
  • Fat 0
  • Fibre 2
  • Salt 0

Ingredients

  • 100g golden caster sugar
  • 450g strawberries, hulled and halved
  • 8 mint leaf, plus extra sprigs to serve

Method

  1. Put the sugar and 100ml water in a medium saucepan over a low heat, and stir now and again until the sugar dissolves. Don’t let the syrup boil.

  2. Meanwhile, tip the strawberries into a food processor and blend to a purée. Pour into the sugar syrup with the mint leaves and turn up the heat. Simmer for about 5 mins until the mixture thickens slightly. Once thickened, strain through a fine sieve to get rid of any seeds and leaves. Allow to cool for 15 mins.

  3. Pour into a container and freeze for 1 hr, then rake the top layer with a fork and put back in the freezer. Repeat every hour for the next 4 hrs until the mix becomes a crystallised slush. Serve in glasses with a sprig of mint on top.

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