Strawberry granita

Cool off with this elegant lighter alternative to ice cream

1 ratings

10 minutes prep plus one day lead time
Serves 4
1 of 5 a day

Recipe by: Mixer | Eat Move Learn cook

Sorbet is hard to make at home without a machine, but granita is easy. Adding a little vegetable oil helps create a smoother texture. We’ve suggested strawberries but you can use any really ripe and in-season fruit.

This recipe is from our Eat Move Learn programme helping kids to eat healthily and stay active.

> See all our recipes suitable for young cooks

Suitable for young cooks

Ingredients

200g strawberries, stalks removed
2 teaspoons rapeseed oil
1 tablespoon maple syrup
Berries to serve
Mint and/or basil leaves (optional)

Method

Ask an adult to help you blend the strawberries, rapeseed oil and maple syrup together in a blender.
Pour the mushy strawberry liquid into a container. Put the container in the freezer.
After 2 hours, take the partly frozen liquid out of the freezer. Scrape it with a fork to make icy lumps – this will help to make it crunchier. Now put it back in the freezer and leave it for 24 hours.
When you are ready to eat it, take the granita out of the freezer. Scrape the surface with a fork to take off some granita shavings and serve in a glass or bowl.

Use ripe and in-season fruit, as the natural sugars in ripe fruit will give the granita a smoother texture.

Decorate with berries, basil and mint. Or top with roasted pumpkin seeds for a bit of crunch on top. For a creamier texture, stir through natural yoghurt before serving.