| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| granita di fragola strawberry ice ingredients: 1 pound fresh strawberries 2 cups water 3/4 cup sugar 1/4 cup fresh mint leaves |
| text, recipes and original photographs copyright © 2000-2005 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| 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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