I can be impulsive sometimes, just like the best of us. I have yet to electively decide to go sky diving on a whim, nor did I say “Screw it!” and buy that nice tan and lime $700 handbag I saw at Rag & Bone once upon a time (…regrets…), but if I see cheap fruit on a Manhattan street vendor’s cart, my fridge is suddenly stocked with three pints of strawberries for $5. I feel like I’ve hit the lottery until logic settles and I realize, “…what the hell am I going to do with three pints of strawberries?”
I may or may not have had that impulse the other day.
My exciting life leads to me waking up at 7 a.m. on any given Saturday, because my circadian rhythms are scarily regular throughout the week, no matter what time I went to bed the night before. I can not sleep in. My brain will not allow me, and my body is up and raring to go, like a kid on Christmas morning. I usually, very gingerly, hop out of bed, shower, and think of activities to fill my morning. (I know. SICK.) This morning, I got dressed, popped on Erykah Badu Radio on iTunes, used my weighted hula hoop for about 15 minutes, then decided to add on the calories I had just hulaed off with some breakfast. I opened up the fridge, primed to slice up some hard-boiled eggs and veggies, and there it was, my impulsive mistake, staring right back at me. Damn those strawberries.
What I love about this recipe is that, yes, you must tend to it over the course of roughly two hours, but quite lazily. After processing the ingredients and letting it begin its slow freeze in the icebox, you must remember to scrape the icy sides of the granita into its middle every (roughly) 20 to 30 minutes. So grab a good book, or perhaps flip on an amusing television show, put your feet up, and remember to get up every so often to check out that dessert you’re putting so much effort into. 😉
– 1 pint strawberries, washed, hulled, and chopped into quarters
– 1 cup water
– 3/4 cup granulated white sugar
– Juice of 1/2 lemon
Before We Get Started…
This recipe fits well into a square pan (e.g. a 9″ x 9″), and, in my experience, it works best in a non-stick metal pan. It lends to a better consistency and a more thorough freezing than if using a glass pan.
1.) On stove, boil water. Add sugar and stir until dissolved. Add lemon juice and stir. Allow simple syrup to cool.
2.) In food processor, add prepared strawberries and simple syrup. Blend until smooth.
3.) Add grantia mixture to pan and place in freezer.
4.) After 30 minutes, remove pan from freezer. Use a fork to scrape the outer frozen edges of the granita mixture into the center of the pan. Smooth out mixture and return to freezer. Repeat this process every 20 – 30 minutes for approximately two hours until the mixture is thick. Place plastic wrap across surface of granita mixture and place back in freezer. Keep granita frozen until ready to serve.*
* – I realize that’s a silly thing to say about a frozen dessert, but the logic of some people, I have found…well…heh…