Red berry granita
Granitas are much simpler to make than ice cream and far
more virtuous in the calorie count. Try this classic pairing
of red summer berries for a refreshing iced dessert.
Serves 6 • Prep 10 mins, plus freezing
1 cup confectioners’ sugar
1 tbsp fresh lemon juice
8oz (250g) strawberries, hulled
8oz (250g) raspberries
to serve (optional)
1 Put the sugar and lemon juice in a blender or food
processor with 1/2 cup boiling water and process until
the sugar has dissolved. Add the strawberries and
raspberries, and process to a purée.
2 Transfer the mixture to a shallow freezerproof plastic
container, cover, and place in the freezer for 3 hours.
Remove from the freezer every hour and stir with a fork,
breaking the mixture up into small pieces. When the
mixture has completely broken up into frozen, gravelly
pieces, serve straight from the freezer on its own, or
with a drizzle of half-and-half.
Note The granita can be kept in the freezer for up to
1 month. Scrape with a fork before serving.