Strawberry and black pepper granita

Strawberry and black pepper granita

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Strong or sharp flavours work best with the large icy crystals of the granita.

Ingredients

Quantity Ingredient
1/2-1 teaspoon coarsely ground black pepper
150g granulated sugar
600ml water
1 lemon
350g fresh strawberries

Method

  1. Put the pepper, sugar and water in a heavy-based saucepan over a low to medium heat to dissolve the sugar. Once the sugar has dissolved, increase the heat and simmer for 4–5 minutes, or until the syrup registers 104ºC on a sugar thermometer and has a ‘vaseline’ feel.
  2. Remove from the heat and set aside to cool. Juice the lemon.
  3. Blend the strawberries until smooth in a food processor or mash them to a purée, then push them through a sieve to remove the seeds.
  4. Once the syrup is cool, strain it into the purée, add the lemon juice to taste and stir well. Place the mixture in a shallow container and freeze for about 1–2 hours, or until beginning to solidify at the edges.
  5. Remove from the freezer and stir with a fork to mix the ice crystals evenly. Return it to the freezer until the granita is again beginning to solidify at the edges.
  6. Repeat this stirring process 2 or 3 times, or until the granita has an even texture of small ice crystals; it should be grainy but not mushy. Serve immediately.

Note

  • If you want to prepare the granita a day in advance, remove it from the freezer 2 hours before serving and leave to soften for 30 minutes. Stir thoroughly with a fork, then return to the freezer. After a further 30 minutes, stir once more and refreeze until ready to serve.
Tags:
Leiths School of food and wine
cookery course
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