The Little Island (as I fondly call it) has been hot, humid and muggy. Part of the perennial summer that we experience. Self-barbecue is no longer an option; it’s a reality.
You can imagine that I have been more than hesitant to use the oven. Not really in the mood to spontaneously combust. Luckily, I chose to do something that didn’t require that box of fire. All it required was strawberries, sugar, some lemon juice and my mother’s ancient food processor.
There is simply nothing better than an evening spent with various succulent strawberry. Imagine now those succulent strawberries in a frappe-like texture in the middle of a blazing summer day. Yes, folks, I am having an affair.
Meet my new love, strawberry “saved-my-life” granita.
adapted from Epicurious
1 cup hot water
3/4 cup sugar
2 tablespoons fresh lemon juice
3 cups sliced hulled strawberries (1 pound whole berries)
Stir first 3 ingredients in small bowl until sugar dissolves. Blend 3 cups strawberries in processor until smooth. Add sugar syrup and blend until combined.
Pour mixture into 13x9x2-inch nonstick metal baking pan. Freeze until icy around edges for 30 minutes. Use a fork and stir the middle of pan. Freeze until mixture is frozen, stirring the center occasionally. Once it's ready, using the fork, scrape the granita into flaky crystals. Cover tightly and freeze. Preferably made one day ahead. Once ready, scrape granita into bowls. Serve.