Strawberry-Rose Granita
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 30
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 1
- Total: 4 hr 20 min (includes freezing time)
- Active: 20 min
Ingredients
1 cup hulled strawberries plus 12 large strawberries
3/4 cup rose wine
2 tablespoons superfine sugar
Fresh mint sprigs, for serving
Directions
Special equipment:
a small melon baller and a fine-mesh sieve- Put the hulled strawberries in a bowl and set aside. Cut off and discard the tops of the 12 large strawberries and trim the bottoms so that they sit upright. Use a small melon baller to scoop out the inside of each strawberry to make a small cup, adding the scooped flesh to the bowl with the hulled strawberries. Wrap and store the berry cups in the refrigerator until ready to assemble.
- Combine the rose, sugar and bowl of strawberries and scooped flesh in a blender and blend on high until smooth. Strain through a fine-mesh sieve into an 8-inch square metal pan. Freeze 3 to 4 hours, scraping the mixture with a fork every hour to make it slushy. Wrap and freeze until ready to serve. The granita can be made a day ahead and stored overnight.
- Working in batches, remove the strawberry cups from the refrigerator and fill with a spoonful of the granita, mound some more on top and top with a sprig of mint. Store the assembled granita cups in the freezer while assembling the remaining cups to prevent them from melting.