You may also like
Ingredients
- 1/2 pound strawberries, hulled and halved
- 2 cups bottled still spring water
- 1/3 cup sugar
- 1/4 teaspoon finely grated lemon zest
Method
- Put the strawberries in a blender.
- In a small saucepan, combine the water with the sugar and cook over moderate heat, stirring occasionally, until the sugar dissolves.
- Pour the hot syrup over the strawberries and add the lemon zest.
- Blend to a smooth puree.
- Pass the puree through a fine strainer into a large glass baking dish.
- Place in the freezer.
- Stir the puree every 20 minutes with a fork, until fine frozen shards have formed.
- Alternatively, freeze the puree overnight and let stand at room temperature for 5 minutes, then crush with a potato masher until it resembles coarse ice.
- Serve the granite in chilled glasses or cups.
