Fine ice crystals made from ripe strawberries, a hint of basil and lemon, served with soft cream made lightly tangy with buttermilk. This granita is made without an ice cream maker; all you need is a fork and a shallow dish.
Granita is all about ice crystals, not the creamy texture of ice cream. In this version, a strawberry purée gives it a fruity, slightly grainy base. Lemon juice keeps the flavour lively and helps prevent the sweetness from falling flat. Basil adds a fresh, green aroma that goes well with ripe strawberries. Use just a few leaves: they should complement the fruit, not overpower it. Blending the basil into the purée spreads its flavour evenly throughout the granita.
The best strawberries for this are ripe and fragrant. In the Netherlands, they’re generally plentiful in late spring and summer; outside that season, you can also use frozen strawberries. Thaw them first, and don’t pour away any excess liquid: it adds to the purée. Taste before freezing. Strawberries vary in sweetness, so add a little more sugar if you like. The purée can taste slightly sweeter than you want the finished granita to be, because cold dulls the flavour.
A shallow, wide dish matters more than any special freezer technique. A thin layer freezes more evenly and is easy to scrape loose with a fork. Doing this regularly breaks the forming ice crust into small crystals. If you wait until it’s completely solid, you’ll have a block that’s difficult to serve. The granita is ready when the mixture is light and grainy throughout, but still easy to scoop with a spoon. How long this takes depends on the dish and the freezer.
Buttermilk cream makes a soft, slightly tangy contrast to the cold fruit. First whip the cream to soft peaks, then gently stir in the buttermilk; this keeps the cream light and easy to spoon. Don’t use sour cream as a direct substitute: it’s firmer and has a different texture. You can also serve the cream unsweetened if you don’t have buttermilk, though it will lack that fresh note. Make the cream just before serving so it stays light and airy.
Serve the granita in chilled glasses or small bowls, with the cream on the side or spooned on top. It works well after a richer meal, but also as a light dessert on a warm afternoon. You can freeze the strawberry purée ahead of time and scrape it as it freezes; if the granita becomes hard again later, scrape it loose once more before serving. Store leftovers covered in the freezer, and it’s best to make the cream fresh when you’re ready to serve.
Purée the strawberries with the granulated sugar, lemon juice and basil leaves in a blender or with an immersion blender until smooth. Taste and add a little more sugar if needed.
Pour the purée into a shallow, wide freezer-safe dish. Place the dish in the freezer. After about 45 minutes, use a fork to scrape the frozen edges towards the middle and stir to loosen. Repeat every 30 minutes, scraping the bottom and corners too, until the granita consists of fine ice crystals, after about 3 to 4 hours.
Just before serving, whip the cream with the powdered sugar to soft peaks. Gently stir in the buttermilk until the cream is just spoonable again.
Divide the granita among four chilled glasses or bowls and serve with a spoonful of buttermilk cream.
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