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Strawberry and black pepper granita by Nikki Legon

Strawberry and black pepper granita by Nikki Legon

A refreshing way to serve summer strawberries...


500g strawberries, hulled

90g golden caster sugar

Juice of a small lemon

500ml of water

Freshly ground black pepper, about four turns (optional)


Put the strawberries in a processor and whizz to a purée, add the remaining ingredients and pulse to mix.

Pour into a freezer-proof container and freeze for 2 hours. Using a fork, stir in the frozen edges.

Freeze for a further hour, fork through and freeze again for 1 hour.

Break up with a fork or use your blender to crystallise, divide among 6 glasses and serve.


© Living Magazine - all rights reserved. Published August 2014.