Ada boni's fresh strawberry granita or sorbet
Sorbets
Ada Boni's recipe can be used for both granita or sorbet. There's not much messing around: You don't need any special equipment, and aside from waiting for it freeze (which can take anywhere from 2 to 6 hours, but I like the texture better when it's had overnight to freeze in peace, rather than be poked at every hour), it is quick to prepare. <br /> <br />A simple syrup is made. Ada Boni instructs to pass the washed strawberries through a sieve (the 1975 edition adds “or liquidizer”). I choose the latter; it seems less tiring. The juice of 2 lemons and an orange area added, along with the syrup and it's frozen. She calls for stirring after an hour “until it has the consistency of thick mush”—this to me, sounds like granita. If you eat it that day, it will be undoubtedly "slushier" and really ideal for granita. If you want to eat it as gelato, let it freeze overnight. The sugar syrup prevents it from freezing solid and the next day, you will have a wonderful, soft, creamy sorbet.
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