Iced Berry Slushie Cup
5,9 / 10
3 h. 45 min.
Transfer 400g of the strawberries to a food processor and blitz until smooth. Add the sugar and blitz again for 30 seconds until the sugar has dissolved.
Transfer to a bowl, add half the water and lemon juice and then pass through a sieve into a shallow roasting tray.
Freeze for an hour and then remove and break up the ice with with a fork.
Freeze again for an hour and then remove and break up again with a fork into a slushy, granular texture. Freeze again for an hour.
Meanwhile, prepare the soup by blitzing 500g of the strawberries until smooth. Pass through a sieve lined with muslin and collect the juice in a bowl.
Mix with the 600ml of water and whisk in the icing sugar. Chill until needed.
Once the granita is ready, add the final 50g of diced strawberries to the soup and pour into a serving jug.
Top with the granita and serve immediately with a sprig of sage as a garnish.