Strawberry and grains of paradise granita

Serves 4-6 Desserts and puddings

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Method

Put the sugar, grains of paradise and 600ml water in a medium pan set over a medium heat. Bring to the boil, stirring constantly, until the sugar dissolves, then increase the heat and simmer for 4–5 minutes until the liquid is thick and syrupy. Set aside to cool.

Blend the strawberries in a blender until smooth, then pass through a sieve into a large bowl to remove the seeds, discarding the seeds. Strain the cooled sugar syrup into the strawberry purée, add the lemon juice and stir.

Transfer the mixture to a freezer-safe container and freeze for 1–2 hours. Remove from the freezer and stir with a fork to mix the ice crystals evenly, then return to the freezer. Repeat the stirring process two or three times every 2 hours until the granita has an even texture of small ice crystals. Serve in chilled glasses.