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. ---------------------------------------------------------------------------
Nutrition
Ingredients
