Ingredients
Method
1.Put sugar and water in a small saucepan and set over a low heat. Stir gently until dissolved. Bring to the boil, then lower the heat and cook for 2 minutes at a gentle bubble. Cool.
2.Hull strawberries, chop roughly, then process to a purée in a food processor or blender. Pass through a coarse sieve to catch the seedy bits.
3.Mix purée with cooled syrup and add lemon juice, and a splash of balsamic, if liked. Tip into a shallow glass or china dish.
4.Place in the freezer and leave until partially set; this will take 1-2 hours. Remove granita from freezer and break any frozen pieces into flakes with a fork.
5.Return granita to freezer and repeat process, breaking up ice crystals and returning granita to the freezer several times until it has the consistency of fluffy ice.
6.Push the raspberries through a sieve, discarding seeds. Stir in icing sugar.
7.Spoon granita into chilled glasses with a drizzle of raspberry coulis, and a dollop of cream, if using. Serve immediately.
