Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Gently wash and hull strawberries, then put in a food processor. Process until crushed. Working in batches, press puree through a fine sieve to extract seeds, and discard seeds. | 2. Whisk powdered sugar and lemon juice into strawberry juice. It should seem a little too sweet and a little too sharp; both tastes will be muted slightly when frozen. | 3. Pour puree into a bowl or shallow baking dish; the mix should be no deeper than about 1". Freeze until solid, at least 1 hour. | 4. Remove from freezer 5 minutes before serving. 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! | 5. Serve quickly, before it has time to melt. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
strawberry	2			97.28	23.3472	2.0368	0.912
sugar	1	cup	powdered sifted	319.8	60.008	10.01	4.992
lemon	1	tbls		-	-	-	-
whipping cream heavy	8	teaspoons		68.0	0.5479999999999999	0.568	7.216

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