Strawberry granita

Method

1. To make the sugar syrup, put the sugar and water into a saucepan over a medium heat to dissolve the sugar. Bring to the boil, turn down the heat and simmer for a couple of minutes. Remove from the heat and set aside until the sugar syrup has cooled.
2. Hull the strawberries and purée in a blender or food processor with the lemon juice. Pass through a sieve into a bowl. When the sugar syrup is completely cool, combine with the strawberry purée.
3. Pour the mixture into a shallow freezerproof container and place in the freezer for about 2 hours until partially frozen.
4. Remove from the freezer and stir up the mixture with a fork, dragging in the frozen granita from the sides. Don’t beat it as you would a sorbet – the texture of a granita is not the same, it is meant to be icy and crunchy. Return to the freezer until set.
5. To serve, scoop the granita into glasses. If you are feeling really decadent, you could add a drizzle of cream.