Strawberry granita
Cool off with this elegant lighter alternative to ice cream
- 10 minutes prep plus one day lead time
- Serves 4
- 1 of 5 a day
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.
Serving suggestions
> 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.
Why not try
Diet, weight and cancer
Learn about our cancer prevention research
Preventing cancer. Saving lives
While society continues to search for a cure, our prevention and survival work helps people to live longer, healthier lives – free from the devastating effects of cancer.