Strawberry Granita with Whipped CreamPornchai Mittongtare
A dollop of cream gives rich contrast to this pink summer ice.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
1 pound sliced hulled strawberries (about 1 2/3 cups)
3/4 cup sugar
Pinch of salt
1 1/2 cups cold water
1/4 cup fresh lemon juice
1 cup chilled whipping cream
Preparation
Puree strawberries, sugar, and salt in processor until smooth. Add water and lemon juice and process to blend. Strain into 8x8x2-inch metal baking pan. Cover with foil and place in freezer. Stir with fork every hour until frozen, about 4 hours. DO AHEAD Can be made 2 days ahead. Keep frozen. Using fork, scrape granita down length of pan, forming icy flakes. Return to freezer. Beat 1 cup chilled whipping cream until firm peaks form. Divide cream among dishes. Spoon granita over and serve immediately.
