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Sicilian Cuisine With Jolanta (2)

Sicilian cuisine with Jolanta – Granita di fragole

Serves 8

INGREDIENTS: tsp = teaspoon tbsp = tablespoon

175 gr water
35 gr liquid glucose
500 gr strawberry purée
1 lemon juice


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 lemon juice to the pan. Mix well then place in a suitable metal container, store in the freezer until required.

Scrape the partially frozen granita with the tines of a fork, breaking up any large chunks. Repeat this step two or three times (every 30 min) over the course of freezing.

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