On a hot summer's day, ices are always a welcome treat or dessert yet they're often packed full of sugar and cream. This colourful and crunchy strawberry and lavender granita, however, is a delicious and healthy alternative.
Granitas are the complete antithesis of ice creams and sorbets. Whilst the goal is a completely ice free, velvety texture when you normally make ices, granitas rely on the crunchy icy crystals for their characteristic appearance and texture.
Geranium leaves and lavender flowers give a slight twist to the strawberry flavour of the granita.
The leaves of different varieties of geranium (Pelargonium) have an extraordinary array of aromas ranging from a beautifully fragrant rose like perfume, to orange, nutmeg and a pungent lemony scent. Infusing the syrup with geranium helps to give the granita an extra depth of flavour and ideally you want to choose the more floral rose scented leaves such as Pelargonium capitatum and Pelargonium odoratissimum.
Infusing the lavender in the syrup would easily overpower the flavour of the strawberries so instead, they are stirred through the puree just before it is frozen. This means that the granita will taste predominantly of strawberries but with the occasional burst of lavender.
The purple colour of the decorative sprig of lavender contrasts beautifully with the rich deep pink of the granita and hints at what flavours might be in store.
Strawberry & Lavender Granita
Makes approx 1 Kg
Ingredients
50g Agave Nectar
50ml Lemon Juice
4-6 Sweet Scented Geranium Leaves
500g Strawberries, hulled
500g Watermelon Flesh
2 Sprigs of Lavender, plus extra for decoration
To make the granita
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Place the agave nectar and lemon juice in a small pan.
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Bring up to the boil and simmer for a couple of minutes.
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Take off the heat and add the geranium leaves.
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Leave to infuse for about 30 minutes.
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Puree the strawberries and then pass through a fine sieve to remove the seeds.
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Remove the seeds from the watermelon and puree the flesh.
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Mix together the strawberry and watermelon purees.
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Strain the geranium infused syrup into the puree, pressing the leaves down onto the sieve to extract all the syrup.
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Strip the flowers from the lavender and add to the puree. Mix together.
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Pour into a shallow tray or dish.
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Place in the freezer.
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After a couple of hours break up the semi frozen puree with a fork. This creates the granita's characteristic texture.
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Leave for another few hours and then repeat the process.
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Return to the freezer until required.
To serve
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Fork through the granita and then spoon into serving dishes.
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Top each dish with a sprig of lavender.
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Food Preparation & Food Presentation Guides
Colour ~ Texture ~ Shape/Form ~ Less is More ~ Garnishing
Serving Styles ~ Plating Techniques ~ Plating Styles
Importance of the Visual Appeal of Food
Why Attractive Presentation Makes Food More Enjoyable
