granita di fragola
1 pound fresh strawberries
2 cups water
3/4 cup sugar
1/4 cup fresh mint leaves
Place the water in a saucepan over low to moderate heat and
slowly pour in the sugar. Stir the liquid to prevent the sugar sticking
to the bottom of the pan. Once the sugar thoroughly dissolves,
remove the pan from the burner, add the mint leaves and let them
steep while the liquid cools to room temperature.
Meanwhile, rinse the strawberries under cold water and cut off the
stems. Pass the strawberries through a juicer or fine strainer to
remove the tiny seeds. Scrape any pulp that may have separated
or has stuck on the bottom of the strainer and add it to the juice.
Combine the strawberry juice with the cooled liquid and then pour
it into a container, stir, and then place the container in the freezer.
After about 45 minutes to an hour, an icy crust will begin to form
around the edges and top of the container, mash it with a fork and
gently stir, then return the granita to the freezer. Repeat this
procedure about every thirty to forty-five minutes. The granita
should be ready after four or five hours.
Scrape the granita with a spoon or ice cream scoop and serve with
a sprig of fresh mint.
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