Strawberry Granita
1/3 cup sugar
2/3 cup water 1 tablespoon strawberry or raspberry liqueur,
optional Pinch of salt 1 quart ripe strawberries, hulled
and sliced Juice of 1/2 lemon Additional berries for
garnish pCombine sugar and water in a small saucepan and
heat until sugar dissolves. Add strawberry liqueur, if
using, and salt; set aside to cool.
Puree berries and any juice from them in blender or food
processor. Add syrup and lemon juice and puree again. Pour
mixture into 2 ice-cube trays without inserts, an 8-inch-
square baking pan or another shallow container. Cover
securely. Freeze 3 hours and stir well. Cover and freeze
overnight, or about 8 hours. To serve, remove granita from
freezer and let stand at room temperature for 10 to 15
minutes. Rake and stir with a fork until fluffy. Garnish
with additional berries, if desired. Makes 4 servings.
Source: Newsday Posted to clipping-cooking by Diane
Spangenberg
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