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4 to 5 packed cups (1 1/2 pounds) hulled strawberries 1 cup water 1 cup sugar 1 tablespoon lemon juice 2 ½ cups Strawberry Compote
In a blender, puree the strawberries until smooth. Stain through a fine mesh strainer. You should have approximately 2 cups of strawberry puree.
Mix the water and sugar in a saucepan and heat over high heat until the sugar dissolves. Add the sugar syrup and lemon juice to the strawberry puree.
Pour the mixture into a shallow 13" X 9" metal or glass baking dish. Place in the freezer until ice crystals begin to form, 1 1/2 to 2 hours.
Whisk with a fork to move the crystals. Continue to whisk with a fork every thirty minutes until the mixture is completely crystallized and like slush, 2 hours.
To serve, spoon or scoop the granita into iced serving dishes and top with the chilled Strawberry Compote.
1 cup hulled and coarsely chopped strawberries 1/3 cup sugar 1 piece of lemon peel, 2 inches long removed with a vegetable peeler 2 cups sliced strawberries ½ cup blueberries 1 teaspoon lemon juice
For the compote, puree 1 cup of the hulled and coarsely chopped strawberries in a food processor or blender to obtain a smooth puree. Strain through a fine mesh strainer into a clean bowl.
Place 1/2 cup water, sugar, and lemon peel in a medium pan over medium high heat and bring to a boil. Add the strawberries and blueberries and remove from the heat. Remove the lemon peel and discard. Stir in the strawberry puree. Chill.
Makes about 2 cups
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