Just a little post today. I thought I should celebrate – and what better way to celebrate than a strawberry champagne granita – because today my editor emailed me a photograph of the bound proof my novel Floundering. No cover yet, and some corrections still to be made, but it exists. I haven’t really written much about the writing process on the blog but after three years of work and some dramatic revisions of the manuscript it is finally (almost) finished. Now, see you at the book launch in April?
As for the granita, it’s incredibly easy to make, it’s a frosted musk colour and it’s perfect for summer. Make it, it tastes as pretty as it looks.
Strawberry Champagne Granita
a punnet of strawberries, green tops removed, washed and chopped in halves
1 cup sugar
1 cup of water
1/2 a bottle of champagne
In a little saucepan simmer the strawberries, water and sugar for about 20 minutes. The strawberries should be very soft. Set aside to cool.
Drain the strawberries through some muslin, into a bowl. Squeeze the strawberries so that all the flavour makes it through. You should then have a hot pink syrup. Add the champagne to this and pour into a flat freezer-sized-tray. Put the tray in the freezer and every 20 minutes or so give the granita a stir until the mix is icy, hard and frosted pink. Serve in a pretty glass.
(Recipe originally published in Yen #47)