Strawberry granita

Strawberry granita

How to Cook Desserts
Peter Cassidy

This is an incredibly refreshing dessert, with an intense strawberry flavour, best served in glasses without delay – to enjoy the crumbly icy crystals on a summer’s day. Strong or sharp flavours work best with the large icy crystals of a granita, so the coffee variation is very good too.


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


  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 slightly greasy, sticky feel of ‘vaseline’ when a small piece is held between the fingers.
  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.
  5. Place the mixture in a shallow container and freeze for about 1–2 hours, or until beginning to solidify at the edges.
  6. 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.
  7. 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.


  • To make coffee granita, put 6 shots of strong espresso coffee in a measuring jug and make up to 600ml with water. Pour the coffee into a saucepan, add 120g granulated sugar and dissolve over a low to medium heat, then set aside to cool. Once the syrup is cool, add 1–2 tbsp Kahlua, Tia Maria or other coffee liqueur, to taste. Freeze, stirring at intervals, as for the above granita.

A note on preparing ahead...

  • 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.
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