Recipe and Headnote Rachel Gurjar
- 1 pound strawberries , hulled
- 4 tablespoon rose water
- 1/ 3 cup sugar
- 2 cups water
- 2 tablespoon lemon juice
- pinch of salt
- 5 each melon balls
- 1 each kiwi, sliced
- 3 each strawberries, sliced
- Garnish with basil or mint
Rinse strawberries with cold water and hull the tops . Transfer to a blender and add sugar, water, lemon juice, rose water and salt.
Blend this mixture until it is smooth, strain to take out any lumps and Pour into a shallow sheet pan or baking dish. Puree should only be about 3/8 inch deep in the dish.
Ideally you would freeze this 3-4 time with15 - 20 minute intervals and scrap the granita loose to get a shaved ice consistency.
But for this recipe we froze this solid for about 1 hr and then scraped it using a fork, and got a more snow like consistency. Be sure to keep the granita in the freezer till you are ready to plate.
To prep fruit - Cut melon in half, remove seeds and use a melon baller to scoop out circles. Then slice kiwi and strawberries.
Add the melon, sliced kiwis and strawberries to the bowl sprinkle with granita and garnish with herbs and flowers of your choice.