Icy granitas are deliciously refreshing on a hot summer's day and a fantastic way to use up a glut of strawberries.
No Added Sugar
Makes approx 1 Kg
50g Sweet Freedom Natural Sweetener (mild)
50ml Lemon Juice
4-6 Sweet Scented Geranium Leaves
500g Strawberries, hulled
500g Watermelon Flesh
2 Sprigs of Lavender, plus extra for decoration
Place the Sweet Freedom and lemon juice in a small pan. Bring up to the boil and simmer for a couple of minutes. Take off the heat and add the geranium leaves. Leave to infuse for about 30 minutes.
Puree the strawberries and then pass through a fine sieve to remove the seeds. Remove the seeds from the watermelon and puree the flesh. Mix together the strawberry and watermelon purees.
Strain the geranium infused syrup into the puree, pressing the leaves down onto the sieve to extract all the syrup. Strip the flowers from the lavender and add to the puree and mix together.
Pour into a shallow tray or dish. Place in the freezer. After a couple of hours break up the semi frozen puree with a fork. This creates the granita's characteristic texture. Leave for another few hours and then repeat the process. Return to the freezer until required.
To serve, fork through the granita and then spoon into serving dishes. Top each dish with a sprig of lavender.