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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Gently wash and hull strawberries, then place in a food processor. | 2. Process until pureed. It may be necessary to add a small amount of water to help blend the strawberries. | 3. Working in batches, press purée through a fine sieve to extract seeds (discard seeds). Note: I admit: I'm lazy and skip this step. I leave it for you to decide whether to remove the seeds or not. | 4. Whisk powdered sugar, lemon juice and rose water into pureed strawberries. It should seem a little too sweet and a little too sharp; both tastes will be muted slightly when frozen. | 5. Pour the strawberry purée into a bowl or large tub; for best results, the mixture should be no deeper than about 1 inch. | 6. Freeze until solid, at least 1 hour. | 7. Remove from freezer 5 minutes before serving. | 8. Using a sturdy scoop or spoon, mound granita into *goblets and cap each with a trickle of cream. The cream will solidify, semifrozen, like a snowcap on a pink mountain. | 9. *I used fancy dessert glasses which were placed in the freezer and chilled to get that "frosted" effect. | 10. Garnish with lemon verbena or mint leaves. | 11. Very important: serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
strawberry	2		chopped	97.28	23.3472	2.0368	0.912
sugar	1	cup	powdered sifted Powdered	319.8	60.008	10.01	4.992
lemon	1			1.2808	0.4116	0.0486	0.0132
rose water	1 1/2	1/2		0.0	0.0	0.0	0.0
heavy cream	8	teaspoons		68.0	0.5479999999999999	0.568	7.216
mint leaf			variegated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.