Buying fresh produce is wonderfully therapeutic. Strolling through the fresh food aisle and slowly filling a basket with fruits and vegetables in every colour and shape brightens the day. What lifts my spirits most is finding fruit in the clearance section. Many supermarkets mark down items that aren’t picture-perfect even though they are perfectly fine to eat—often a result of staff not fully understanding natural ripening. For me, that’s a huge advantage. Slightly overripe fruit is ideal for desserts, preserves and frozen treats. My elderflower and strawberry granita, for example, tastes at its best when made from very ripe strawberries.
At the start of strawberry season, with elderflower season just finishing, I like to make a seasonal granita sweetened with elderflower cordial instead of straight sugar. When strawberries are at peak sweetness, you may not need additional sweetener; the cordial adds delicate floral complexity, and a little lemon helps balance the overall flavour. Buying strawberries in bulk means selecting the ripest berries and trimming as little as possible. A large portion gets eaten fresh on the first day—there’s nothing like strawberries that taste like candy at peak ripeness. The rest get turned into jam, are frozen for smoothies, or become granita.
Why use slightly overripe fruit?
Slightly overripe or bruised fruit often has more concentrated sugars and a softer texture, which makes it perfect for purées, jams and frozen desserts. For granita, softer fruit purees freeze and flake into pleasant, delicate crystals. The process transforms fruit that might otherwise go to waste into an elegant, refreshing dessert.
Strawberry & Elderflower Granita
This refreshing granita combines ripe strawberries, a hint of peach and elderflower cordial for a light floral finish. It’s simple to make, versatile to serve and works well on its own or alongside other fruits and desserts. The recipe is vegan and naturally bright in colour and flavour.
Servings
6–8 portions
Prep & total time
Prep: 5 mins • Total: 5 mins (plus freezing time)
Ingredients
- 500 g strawberries
- 250 g peaches (optional; adds extra sweetness)
- ½ lemon, with peel
- 500 ml elderflower cordial (adjust to taste)
Instructions
- Wash the strawberries and peaches thoroughly. Trim stems and remove any spoiled spots. If the fruit is very soft, there is no need to peel the peaches; the peel will be blended smooth.
- Halve the lemon and remove any seeds. Add the strawberries, peaches and the halved lemon to a food processor or high-speed blender. Process until completely smooth, scraping down the sides as needed.
- Add the elderflower cordial to the puree and blend for a few seconds more. Taste and adjust: if your fruit is very sweet, you may prefer less cordial; if it needs extra sweetness, add more cordial or a small amount of sugar or syrup to taste.
- Pour the blended mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft, slushy consistency. If you don’t have an ice cream maker, pour the mixture into a shallow, freezer-safe container and freeze. Every 30–45 minutes, scrape the mixture with a fork to break up ice crystals until the granita is evenly crystalline and fully frozen (this usually takes 3–5 hours).
- Transfer the chilled granita to a covered, freezer-safe container and press a sheet of wax or parchment paper directly onto the surface to prevent large ice crystals forming. Freeze for at least 3–5 hours, or preferably overnight, before serving.
- When ready to serve, allow the granita to sit for a few minutes at room temperature, then scrape with a fork to create light, flaky crystals. Serve in chilled glasses or bowls, garnished with fresh mint or a few reserved sliced strawberries if desired.
Notes
The peaches in this recipe add background sweetness and texture without overpowering the strawberry flavour. If you prefer a pure strawberry version, replace the peaches with an equal weight of additional strawberries; you may need to adjust the elderflower cordial or add a touch of sweetener depending on the fruit’s natural sweetness.
Nutrition (per portion)
Approximate calories: 178 kcal. The granita is a light dessert with natural sugars from fruit and limited added sweetener when using cordial sparingly.
Granita is a versatile summer treat: try swapping the fruit or the floral cordial to create variations—raspberry and rose, peach and lemon verbena, or mango with lime all make excellent alternatives. Enjoy fresh, seasonal fruit and make the most of bargains from the clearance section to create something wonderfully refreshing.