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

For the strawberry granita, bring the water to the boil in a saucepan. Once boiling, add the glucose and stir to dissolve
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
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
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
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
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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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