Strawberry Granita (Any Berry Granita)

This is a simple summer favorite that the kiddies and adults will go nuts over. It is a dessert that is intense in flavor and color. Remember that you eat with your eyes before the food ever hits your mouth.

The trick to this recipe is to use slightly overripe berries. The recipe is flexible, so feel free to experiment with other berries. Same rule applies - go for ripe to slightly overripe.

While fresh berries produce the best results, this is a year round recipe. Replace the fresh berries for frozen, thawed berries. Just add a little more sugar to the frozen berries.

Ingredients

• 2 pounds slightly overripe strawberries
• 1 cup powdered sugar, sifted
• Juice of 1 lemon (about 2 tablespoons)
• 8 teaspoons heavy cream

Process

1. Gently wash and hull strawberries, then place in a food processor and process until crushed
   
   
2. Working in batches, press puree through a fine sieve to extract seeds (discard seeds)
   
   
3. Whisk powdered sugar and lemon juice into strawberry juice - it should seem a little too sweet and a little too sharp - both tastes will be muted slightly when frozen
   
   
4. Pour puree into a bowl or large tub - ideally the mix should be no deeper than about 1 inch
   
   
5. Freeze for at least 1 hour or until solid
   
   
6. Remove from freezer about 5 minutes before serving to allow some thaw
   
   
7. Using a sturdy scoop or spoon - mound granita into serving dishes with a trickle of cream - the cream will solidify (like a snowcap on a pink mountain)
   
   
8. Serve immediately