Greg Malouf's sublime rose-scented strawberry granita is served with a crunchy cocoa and orange wafer. Locally grown strawberries are one of the real joys of an British summer, so be sure to serve this granita recipe when English strawberries are at their peak, in June and July.
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For the strawberry granita, bring the water to the boil in a saucepan. Once boiling, add the glucose and stir to dissolve
120ml of water
25g of liquid glucose
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
300g of English strawberries
1 tsp rose water
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
250g of icing sugar
100g of unsalted butter
100ml of orange juice
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
80g of plain flour
25g of cocoa powder
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
To serve, break the wafer into suitably sized pieces. Arrange the wafers next to the strawberry granita and serve