Strawberry Sorbet with Raspberry Sauce
This strawberry granita is best made with height of the season berries or it will be low on flavor.
A special thank-you to chef Fredi Nussbaum of the Hotel Storchen in Zurich, my home-away-from-home in Switzerland.
1 1/2 cups water 3/4 cup sugar 2 pints strawberries, rinsed and hulled
- Combine the water and sugar in a saucepan and bring to a boil.
- Puree the berries in a blender or food processor and measure 2 1/2 cups puree.
- Cool the syrup and stir in the puree.
- Place a stainless or glass pan in the freezer and wait until the mixture starts to freeze. Use a flat-edged wood or metal spatula to scrape the sides and bottom of the pan about every 20 minutes while the granita is freezing. It’s ready when it has a slushy but not liquid texture.
- Serve with spoons in chilled glasses.
- If you want a scoopable ice, then freeze in an ice cream freezer according to the manufacturer’s directions.
- If the granita freezes solid, remove it from the freezer and let it melt slightly, then stir it up well and return to the freezer to thicken up again.
- Serve with raspberry sauce and assorted sliced fruit and berries as in the photo.
Combine a 10-ounce package of frozen raspberries, defrosted, with 1/3 cup water, and 1/2 cup sugar. Bring to a boil in a medium saucepan, stirring occasionally. Lower to a simmer and cook for 5 to 10 minutes until slightly reduced. Puree in a blender and strain away seeds. Season the sauce with a few drops of lemon juice and a tablespoon of raspberry liqueur.