Strawberries & Cream Granita - Low Carb
Ingredients
1/4 cup powdered sweetener of your choice (or white sugar if not low carb)
1 cup boiling water
2 cups (250g punnet) fresh strawberries, hulled and sliced
2 Tbsp lemon juice
Tatua Unsweetened Dairy Whip
Method
- Put the sweetener or sugar in a medium heatproof bowl, pour over boiling water and stir until sweetener dissolves. Put into fridge to cool slightly.
- Add strawberries, lemon juice and sweetener/water mix to a blender or food processor, and blend until smooth, about 1 minute. You may need to pulse several times to get the mixture moving.
- Pour puree into a large freezer safe baking dish, ensuring the puree is only about 1-2cm deep in the dish.
- Place dish in the freezer until mixture begins to freeze around the edges, approx. 30-40 minutes. The mixture will still be slushy in the centre.
- Using a fork, lightly stir the mixture from the edge of the dish into the centre, and mix thoroughly.
- Return to freezer and chill for another hour. Remove from freezer, and scrape and mix with a fork as before, so the mixture becomes coarse crystals and starts to resemble crushed ice.
- Repeat the freezing and scraping with the fork two to three more times, every hour or so, until the granita is dry and fluffy and ice crystals are separate.
- Serve in glasses with a big swirl of Tatua Unsweetened Dairy Whip and a sprig of mint for a refreshing, delicious and light low carb dessert.
Serves 4
