While making Strawberry Tiramisu a couple of weeks ago, I noticed that the coulis used to dip the lady fingers in was quite tasty and thought that it would make for a nice granita.
Here in Ontario, local strawberries are not yet in season but I do see some good ones imported from the US. Chances are, strawberries are in season where you live or they are about to be.
Recipe by Peter MinakiCourse: DessertDifficulty: Easy
Servings
4
servings
Prep time
10
minutes
Cooking time
2
hours
Ingredients
2 cups ripe strawberries
1/2 to 2/3 cups white sugar (depending on how sweet you like it)
1 cup water
1/4 cup orange liqueur
Directions
Remove the stems from the strawberries and place in a medium bowl with the sugar and water and puree with a blender or stick blender. Adjust with more sugar to taste, add liqueur and mix in.
Transfer to a pyrex or plastic container where the granita comes up about 1/2 inch and place in your freezer.
After about an hour, Take out and stir from outside toward inside with a fork. Place back in the freezer.
Repeat the above process 3 to 4 times using the fork to scrape the frozen granita until it is light and fluffy.
Portion and serve.
Notes
You can omit the liqueur but it will more a little harder to fluff up with a fork.
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