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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