Strawberry and lime granita recipe

  • Serves 4
  • 25 mins to prepare and 30 mins to cook, 2 hrs 30 mins to cool
  • 184 calories / serving
  • Freezable
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SPANISH strawberryandlimegranita He

Place an 8 inch square baking tin in the freezer.

Place the caster sugar and water in a saucepan for the sugar syrup and bring to a simmer over a medium heat. Stir to help dissolve the sugar as the mixture as it comes to a simmer. Reduce the heat and continue to cook for 2-3 minutes until the syrup has thickened a little. Remove from the heat and set to one side, allowing it to cool to room temperature.

Place the strawberries and lime juice in a food processor and blitz until you have a smooth purée. Add the cooled sugar syrup and pulse a couple of times to just incorporate. Pour the mixture into the frozen baking tin and freeze for 1 hour. Remove after one hour and use a fork to break up the frozen mixture, whisking to break up as evenly as possible. Return to the freezer for 90 minutes.

Remove and break up with a fork once again in the same manner as before. Before you serve the granita, run a lime wedge around the rim of 4 martini glasses. Place the 2 tbsp of caster sugar on a small plate, covering the surface evenly, then invert the glasses and dunk in the sugar in order to coat the rims. Place in the freezer for a few minutes.

Spoon the granita into the prepared martini glasses and place a lime slice in the rim to garnish.

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  • Ingredients

  • For the sugar syrup

  • 125ml water
  • 125g caster sugar
  • For the remaining ingredients and garnish

  • 500g strawberries, hulled and sliced
  • juice of 3 limes
  • 1-2 lime wedges
  • lime slices to garnish
  • 2tbsp caster sugar
  • Energy 780kj 184kcal 9%
  • Fat 0g 0%
  • Saturates 0g 0%
  • Sugars 47g 53%
  • Salt 0g 0%

of the reference intake
Carbohydrate 47.4g Protein 1.1g Fibre 2.9g


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