One of the best things about Spring is the beginning of the fresh, delicious, colourful fruit and vegetable season!
To introduce a tasty and refreshing frozen/iced treat for you or your loved one, try a Fresh Strawberry Granita, by Chef John (original recipe found here).
Ingredients
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2 pounds ripe strawberries, hulled and halved
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1/3 cup white sugar, or to taste
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1 cup water
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1/2 teaspoon lemon juice (optional)
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1/4 teaspoon balsamic vinegar (optional)
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1 tiny pinch salt
Directions
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Rinse strawberries with cold water; let drain.
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Transfer berries to a blender and add sugar, water, lemon juice, balsamic vinegar, and salt.
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Pulse several times to get the mixture moving, then blend until smooth, about 1 minute. Pour into a large baking dish. Puree should only be about 3/8 inch deep in the dish.
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Place dish uncovered in the freezer until mixture barely begins to freeze around the edges, about 45 minutes. Mixture will still be slushy in the center.
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Lightly stir the crystals from the edge of the granita mixture into the center, using a fork, and mix thoroughly. Close freezer and chill until granita is nearly frozen, 30 to 40 more minutes. Mix lightly with a fork as before, scraping the crystals loose.
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Repeat freezing and stirring with the fork 3 to 4 times until the granita is light, crystals are separate, and granita looks dry and fluffy.
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Portion granita into small serving bowls to serve.
