On The Table: Old Pilsgate Strawberry Granita

Delicate, floral and refreshingly light - this elderflower granita is summer in a spoon. Made with elderflower gathered from our own smallholding at Old Pilsgate and served with as many strawberries as you'd like, it’s the kind of simple pleasure that is made to be enjoyed in the sunshine.

INGREDIENTS

• As many strawberries you can consume

• 25 sprigs of elderflower

• 3 litres water

• 5 lemons

• 5 limes

• 1kg sugar

• 10g citric acid

METHOD

1. Wash your elderflower.

2. Place your sugar and water into a large pan and bring to the boil.

3. Once boiled, allow to cool to room temperature, add your elderflower, citric acid, lemons and limes giving them a little squeeze on the way in.

4. Allow this to infuse for two days, then pass through a sieve or ideally a muslin cloth.

5. Place some of your cordial onto a tub and place in the freezer.

6. And every hour of so go in and scrape with a folk, until you have an icy snow-like effect. Your granita is now ready.

7. Take the hulls out of your strawberries and cut them in half, and place them into your serving bowl of choice.

8. Generously sprinkle your granita on top, and enjoy.

For a real treat add a tiny splash of gin also.