- Mix the cordial with the water, pour it into a deep-sided dish and place it in the freezer.
- After half-an-hour or so, break up any ice that has formed in the tray with the teeth of a fork - the crystals will form first on the outside, so scrape them into the center of the tray.
- Repeat every half-hour or so, until the whole tray is full of rough ice crystals.
- Angle a small sharp knife and cut, in a circular motion, around the green leafy top of the strawberry and into the pale flesh directly underneath, discard this part. Halve any larger strawberries but leave the smaller ones whole.
- Lightly whip the cream.
- To serve, fold the strawberries into the cream, spoon into six pretty glasses and top with a generous spoonful of granita.
Recipe from Florence Knight, Head Chef of Soho restaurant Polpetto, for British Summer Fruits.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Granita is at its best eaten the moment it's ready- but if you need, it will keep quite happily for several days in the freezer
500ml elderflower cordial 500ml water 50g (16 oz) or 1 large punnet of strawberries 140g (5 oz) thick double cream
Time: 2 hours Serves: 2-4 Nutrition: n/a