From Bon Appétit May 2005
By Eve Victory
Ingredients
• 1 cup hot water
• 3/4 cup sugar
• 2 tablespoons fresh lemon juice
• 3 cups sliced hulled strawberries (1 pound whole berries) plus additional
berries for garnish
Preparation
1) Stir first 3 ingredients in small bowl until sugar dissolves.
2) Blend 3 cups strawberries in processor until smooth.
3) Add sugar syrup and blend until combined.
4) Pour mixture into 13x9x2-inch nonstick metal baking pan.
5) Freeze until icy around edges, about 25 minutes. Using fork, stir icy portions
into middle of pan. Freeze until mixture is frozen, stirring edges into center
every 20 to 30 minutes, about 1 1/2 hours.
6) Using fork, scrape granita into flaky crystals. Cover tightly and freeze. (Can be made 1 day ahead. Keep frozen.)
7) Scrape granita into bowls. Garnish with berries and serve.
Makes about 6 cups.
A native New Yorker, Eve Victory has called Hot Springs home since 2003. Working for years as an event and tradeshow planner and personal chef, Eve is currently the Hospitality and Tourism Instructor at National Park College. For information on how to turn your education into a career in the second largest industry in Hot Springs, contact Eve at evictory@np.edu.
