Fresh strawberries marinated in frozen lychee granita makes for the perfect fruity desert. Great for a cold treat in summer.
Serves: 6
INGREDIENTS
Lychee granita
450 gram tin lychees in syrup
Strawberries
2 punnets strawberries
¼ cup elderflower cordial
3 tablespoons lemon juice
3 tablespoons caster sugar
METHOD
Granita: Blend the lychees with their syrup in a food processor until smooth. Tip into a sieve set over a bowl and use the back of a spoon to push the fruit through until only the pulp remains in the sieve. Discard the pulp and pour the liquid into a shallow, metal, freezer-proof container. Freeze until just starting to set around the edges.
Stir the mixture with a fork, breaking up any large chunks and dragging the ice from the sides into the centre. Return to the freezer and stir twice more periodically, until no large pieces of ice remain.
Strawberries: Hull the strawberries and roughly chop. Combine in a bowl with the remaining ingredients and leave for 30 minutes.
To serve: Divide the strawberries and syrup between chilled glasses or bowls and top with a scoop of granita.
Pantry note:Elderflower cordial is available from gourmet food stores and is kept under refrigeration.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.