Artichoke & pecorino bruschetta
These simple and speedy antipasti-friendly toasts are perfect for when you want to spend less time in the kitchen and more with your guest
Strawberry & mint granita
- Preparation and cooking time
- Prep:
- Cook:
- plus 4 hrs freezing
- Easy
- Makes 4
Skip to ingredients
- 100g golden caster sugar
- 450g strawberrieshulled and halved
- 8 mint leavesplus extra sprigs to serve
Nutrition: per granita
- kcal135low
- fat0glow
- saturates0g
- carbs31g
- sugars31g
- fibre2g
- protein1g
- salt0g
Method
step 1
Put the sugar and 100ml water in a medium saucepan over a low heat, and stir now and again until the sugar dissolves. Don’t let the syrup boil.
step 2
Meanwhile, tip the strawberries into a food processor and blend to a purée. Pour into the sugar syrup with the mint leaves and turn up the heat. Simmer for about 5 mins until the mixture thickens slightly. Once thickened, strain through a fine sieve to get rid of any seeds and leaves. Allow to cool for 15 mins.
step 3
Pour into a container and freeze for 1 hr, then rake the top layer with a fork and put back in the freezer. Repeat every hour for the next 4 hrs until the mix becomes a crystallised slush. Serve in glasses with a sprig of mint on top.
