Greg Malouf's sublime strawberry granita recipe, made from English strawberries, is served with a crunchy wafer in this quintessentially British summertime recipe. Serve this summer dessert when strawberries are at their peak

Method
1.
For the strawberry granita, bring the water to the boil in a saucepan. Once boiling, add the glucose and stir to dissolve
2.
After 2-3 minutes, remove from the heat and allow to cool. Add the strawberry purée and the rose water to the pan. Mix well then place in a suitable container, store in the freezer until required
3.
For the arabesque wafers, preheat the oven to 180°C/gas mark 4. In a pan, melt the butter and mix together with orange juice and icing sugar
4.
Stir in the sifted flour and cocoa powder. Once thoroughly mixed, spread finely onto a non-stick baking sheet. Transfer the baking sheet to the oven and cook for 8-10 minutes or until lightly coloured with bubbles appearing. Remove from the oven and set aside to cool
5.
Remove the strawberry granita from the freezer. Break up the strawberry granita with a fork to achieve a snow-like texture. Place into a suitable bowl or glass and top with some fresh strawberries
6.
To serve, break the wafer into suitably sized pieces. Arrange the wafers next to the strawberry granita and serve
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Find out why Corney & Barrow match this Strawberry granita recipe with a sweet white wine

Ingredients

Strawberry granita

  • 300g of English strawberries, puréed, a few extra for garnish
  • 120ml of water
  • 25g of liquid glucose
  • 1 tsp of rose water

Arabesque wafers

  • 250g of icing sugar
  • 100g of unsalted butter
  • 100ml of orange juice
  • 80g of plain flour
  • 25g of cocoa powder

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A vibrant strawberry granita recipe also contains a recipe for a thick, crunchy wafer, to serve alongside the granita. Greg Malouf serves up the perfect summer dessert

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