STRAWBERRY GRANITA
Provided by Molly O'Neill
Categories dinner, dessert
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place the strawberries in a bowl with the sugar and stir to coat the berries. Line another bowl with a double layer of cheesecloth and add the berries.
- Gather opposite corners of the cheesecloth and tie tightly. Repeat with the other two corners, leaving the knot open to slip in a wooden spoon handle. Propping the spoon across the top of a large bowl, suspend the berries. Refrigerate overnight.
- Squeeze as much juice as possible from the berries. Correct for sugar and stir in the salt. Reserve the pulp for jam.
- Pour the strawberry juice into a nonstick baking dish. Freeze for several hours. Use a spatula to cut and scrape the frozen juice into an ice the consistency of snow. Refreeze before serving. Place a few scoops of granita in a bowl and drizzle a few drops of the vinegar over it. Serve.
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