Strawberry & Champagne Granita
For Valentine’s Day, I decided to take on one of the masters – Gordon Ramsay. I selected three Ramsay recipes for Mike and I to enjoy. Note: No F-words were involved in the making of this!
I made several modifications to this recipe. First, “caster sugar” is a finer version of granulated sugar readily available in the UK. I substituted in granulated sugar and used only about half. Second, I used the bottle of sparkling wine we had on-hand – not from France – but superb, nonetheless.
from Gordon Ramsay’s Cooking for Friends
- 900g ripe strawberries, plus handful to garnish
- 125g caster sugar
- 3 tbsp water
- 150ml champagne, plus optional extra to serve
- 2 tbsp lemon juice
Hull and roughly chop the strawberries, then put them into a large heatproof bowl. Stir in the sugar and water, then stand the bowl over a pan of gently simmering water. Stir the strawberries frequently to help dissolve the sugar. Carefully cover the bowl with a plate (or the lid of a saucepan) and gently steam for about 30-40 minutes until the strawberries are very soft and have released their juices.
Remove the bowl from the heat and strain the strawberry juice through a fine sieve into a clean bowl. Cool, then mix in the champagne and lemon juice. Pour the mixture into a wide, shallow container and freeze for 1-2 hours until partially frozen. Stir the ice crystals round the sides of the container into the liquid centre. Return to the freezer for another couple of hours and give the mixture another stir.
When ready to serve, hull and cut a few strawberries into quarters. Drop them into individual serving glasses. Scrape the granita with a strong spoon and place into the glasses over the strawberries. If you wish, pour in a splash of champagne and serve immediately.
THE VERDICT So delicious and light. It has the consistency of a slurpee. (Who doesn’t love a champagne slurpee?) The granita was a perfect complement to a very heavy and full meal. This will go on our must-have list for dinner parties. Yum.