Strawberry & pink grapefruit granita
Ice cool and refreshing, this sophisticated granita is perfect for a hot summer’s day.
400 g, stalks removed
300 ml, pink, unsweetened
4 sprig(s), to decorate
- Reserve 6 strawberries for decoration. Put the remaining strawberries into a blender with the grapefruit juice and sugar. Blend until smooth. (You may have to do this in batches).
- Tip the mixture into an ice-cream maker and follow the manufacturers instructions to freeze the mixture. Alternatively, tip into a freezer container and freeze for about 1-2 hours. Stir with a fork to break up the ice crystals, then freeze again for another hour or two. Repeat the stirring, then freeze until solid.
- Remove the container from the freezer about 25 minutes before you wish to serve, so that you can break up the granita with a fork. Scoop into chilled glasses or bowls and serve immediately, decorated with the reserved strawberries and sprigs of mint.