Delia Smith’s strawberry granita is a pure, vibrant summer treat that transforms a glut of ripe strawberries into sparkling, ruby-red ice crystals. It requires nothing more than fresh fruit, sugar, and a little lemon juice, making it a refreshing, low-calorie way to capture the essence of the season.
The recipe comes from Delia’s Summer Collection, and as Delia notes, it’s a far superior way to preserve strawberries than simple freezing. When served in chilled, narrow glasses, the granita looks like crushed jewels—a light, sophisticated finish to any summer meal.
The key to the perfect texture is the “fork-mixing” process. By freezing the mixture and breaking up the crystals periodically, you achieve a delicate, snowy consistency that is far more elegant than a solid block of frozen purée. It’s a masterclass in patience that rewards you with a dessert that feels inherently celebratory.
Delia Smith Strawberry Granita
Course: DessertCuisine: BritishDifficulty: Easy8
servings15
minutes230
kcal4
hours15
minutesA refreshing, low-calorie dessert from Delia’s Summer Collection that turns ripe strawberries into sparkling, ruby-red ice crystals. By whisking the mixture as it freezes, you create a delicate, “snowy” texture that looks like crushed jewels in a glass. A sophisticated and simple way to highlight peak-season fruit.
Ingredients
1 lb (450g) ripe strawberries
6 oz (175g) caster sugar
3 tbsp lemon juice
1 pint (570ml) water
- Equipment
Polythene freezer box (approx. 20 x 20 x 6 cm)
Food processor or liquidiser
Fine nylon sieve
Directions
- Prepare the purée: Hull and rinse the strawberries, drying them well on kitchen paper. Blitz in a food processor until smooth. Stop the motor, add the sugar, and blend again briefly. Add the water and lemon juice, then blend once more to combine.
- Sieve: Pour the mixture through a fine nylon sieve into a bowl, rubbing it through to remove the seeds and ensure a silky texture.
- Initial freeze: Pour the mixture into your freezer box, cover, and place in the freezer for 2 hours.
- Crystalise: Once the edges have started to set, remove from the freezer and use a large fork to vigorously mix the frozen parts into the unfrozen centre. Re-cover and return to the freezer.
- Repeat: Repeat this fork-mixing step twice more, at one-hour intervals, until the mixture is a completely frozen “snow” of ice crystals.
- Serve: Serve in chilled, narrow glasses to show off the colour. If the granita has become too solid, leave it in the main body of the fridge for 30–40 minutes until it softens enough to be broken up with a fork again.
FAQs
Why do I need to sieve the purée?
Strawberry seeds can be distracting in a delicate frozen dessert. Sieving ensures the granita has a smooth, refined mouthfeel that allows the “sparkling jewel” appearance Delia is famous for.
How do I keep it the perfect consistency?
The fork-mixing is essential. It prevents the water from freezing into a solid, unyielding block of ice. By incorporating air and breaking up the crystals, you create that light, “snowy” texture. If it does get too hard, don’t worry—just let it temper in the fridge for a short while before scraping.
What is the best way to serve this?
Delia recommends small, narrow, unstemmed glasses. Because the granita is so vibrant, serving it in clear glass allows the light to catch the ice crystals, making it look spectacular on the table.
Can I make this ahead of time?
Absolutely. It can remain in the freezer in its “servable” state for 3–4 hours. If you need to make it further in advance, just remember to pull it out to soften in the fridge before you plan to serve.
Are there other ways to use strawberries like this?
If you have a surplus, Delia’s Cookery School features a fantastic Strawberry and Vanilla Pavlova that perfectly complements the season. It’s another classic way to showcase the fruit when it’s at its peak.
