Strawberry Granita Dessert With Rose Water |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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From . I love to sprinkle rosewater on sliced strawberries and thought it would taste good in this recipe, too. As I was preparing to post this recipe, the idea occurred to me how good blackberries would be as a substitute for the strawberries. Just a thought and a suggestion... Molto facile! Ingredients:
2 lbs slightly overripe strawberries, chopped |
1 cup powdered sugar, sifted (see homemade powdered sugar) |
1 lemon, juice of |
1 1/2 teaspoons rose water (my addition) |
8 teaspoons heavy cream |
lemon verbena leaves (my addition) or fresh variegated mint leaf (my addition) |
Directions:
1. Gently wash and hull strawberries, then place in a food processor.
2. Process until pureed. It may be necessary to add a small amount of water to help blend the strawberries.
3. Working in batches, press purée through a fine sieve to extract seeds (discard seeds). Note: I admit: I'm lazy and skip this step. I leave it for you to decide whether to remove the seeds or not.
4. Whisk powdered sugar, lemon juice and rose water into pureed strawberries. It should seem a little too sweet and a little too sharp; both tastes will be muted slightly when frozen.
5. Pour the strawberry purée into a bowl or large tub; for best results, the mixture should be no deeper than about 1 inch.
6. Freeze until solid, at least 1 hour.
7. Remove from freezer 5 minutes before serving.
8. Using a sturdy scoop or spoon, mound granita into *goblets and cap each with a trickle of cream. The cream will solidify, semifrozen, like a snowcap on a pink mountain.
9. *I used fancy dessert glasses which were placed in the freezer and chilled to get that frosted effect.
10. Garnish with lemon verbena or mint leaves.
11. Very important: serve immediately.
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