Nothing says “Summer” more than a big punnet of juicy strawberries. The last few seasons we’ve been lucky to see them incredibly affordable, so I’ve been buying them up. My girls love eating them just as they are, but sometimes it’s fun to have a bit of a play and see what you can come up with. Especially on those searing 40 + degree days!
I love the recipe because you can easily substitute the strawberries with whichever fruit is in season or you happen to have a glut of. We make this with mandarins when our trees are groaning with fruit, and have also made it with oranges, pineapple and mangoes when they are on special.
You could even use frozen fruit from the supermarket if what you want isn’t available at the time! It’s incredibly quick and easy to make – my youngest daughter often whips some up for her afternoon tea when she gets home from school in the afternoon (she puts the fruit in the freezer the night before), and best of all, there’s not much washing up!
Strawberry Granita
Ingredients
- 2 punnets fresh strawberries
Instructions
- Wash and thoroughly dry the strawberries.
- Hull the strawberries and cut into quarters.
- Lay the strawberry pieces out on a lined baking tray and freeze for 2-3 hours until frozen.
- Blitz the frozen strawberry pieces in a food processor or blender until finely ground.
