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Strawberry Granita

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A delicious way of using a glut of strawberries

There's only so many strawberries you can eat with cream and jars of jam you can get through in a year, so what can you do to keep some strawberries for longer than the short season they are ripe? Freezing them whole turns them soggy and they loose their flavour, but here's a recipe we found from Hugh Fearnley-Whittingstall.

Juice a lemon
Add the lemon juice to 1kg of strawberries
Add 200g of icing sugar
Whizz up with a hand blender or in a food processor
(At this point, Hugh says to pass through a fine sieve to take out all the seeds. We've never done this as it's faffy and takes too long)
Put in to containers and freeze.
When you want to eat it, take out of the freezer an hour or so before so it goes soft and is easier to scrape out.
Enjoy on it's own or with yoghurt, cream, ice-cream etc