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Due to the coronavirus outbreak Leiths has made the difficult decision to cancel all planned courses (except our online courses) until the end of June. In these exceptional circumstances all students who have booked places on our courses will be offered the opportunity to cancel or reschedule their course. If you are currently in the process of taking a multi-part course, you will be offered new dates to complete the course later in the year. Of course we will be dealing with a high volume of calls and emails and we thank you for your understanding and patience during this unsettling time. We look forward to cooking with you at Leiths in the near future.

Leiths

Strawberry and black pepper granita

/ Category: Recipes / Author:

Strawberry and black pepper granita

The perfect way to refresh on a sweltering summer's day!

Ingredients

Serves 4


1/2 - 1 tsp coarsely ground black pepper
150g granulated sugar
600ml water
1 lemon
350g fresh strawberries

Instructions

  1. Put the pepper, sugar and water in a heavy-based saucepan over a low to medium heat to dissolve the sugar. Once the sugar has dissolved, increase the heat and simmer for 4–5 minutes, or until the syrup registers 104ºC on a sugar thermometer and has a ‘Vaseline’ feel.
  2. Remove from the heat and set aside to cool. Juice the lemon.
  3. Blend the strawberries until smooth in a food processor or mash them to a purée, then push them through a sieve to remove the seeds.
  4. Once the syrup is cool, strain it into the purée, add the lemon juice to taste and stir well. Place the mixture in a shallow container and freeze for about 1–2 hours, or until beginning to solidify at the edges.
  5. Remove from the freezer and stir with a fork to mix the ice crystals evenly. Return it to the freezer until the granita is again beginning to solidify at the edges.
  6. Repeat this stirring process 2 or 3 times, or until the granita has an even texture of small ice crystals; it should be grainy but not mushy. Serve immediately.

Note: If you want to prepare the granita a day in advance, remove it from the freezer 2 hours before serving and leave to soften for 30 minutes. Stir thoroughly with a fork, then return to the freezer. After a further 30 minutes, stir once more and refreeze until ready to serve.

Lily Grouse

Author: Lily Grouse

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