Nick Malgieri
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Nick Malgieri

Strawberry Sorbet with Raspberry Sauce

This strawberry granita is best made with height of the season berries or it will be low on flavor.

A special thank-you to chef Fredi Nussbaum of the Hotel Storchen in Zurich, my home-away-from-home in Switzerland.

1 1/2 cups water 3/4 cup sugar 2 pints strawberries, rinsed and hulled

  1. Combine the water and sugar in a saucepan and bring to a boil.
  2. Puree the berries in a blender or food processor and measure 2 1/2 cups puree.
  3. Cool the syrup and stir in the puree.
  4. Place a stainless or glass pan in the freezer and wait until the mixture starts to freeze. Use a flat-edged wood or metal spatula to scrape the sides and bottom of the pan about every 20 minutes while the granita is freezing. It’s ready when it has a slushy but not liquid texture.
  5. Serve with spoons in chilled glasses.
  6. If you want a scoopable ice, then freeze in an ice cream freezer according to the manufacturer’s directions.
  7. If the granita freezes solid, remove it from the freezer and let it melt slightly, then stir it up well and return to the freezer to thicken up again.
  8. Serve with raspberry sauce and assorted sliced fruit and berries as in the photo.

Raspberry Sauce

Combine a 10-ounce package of frozen raspberries, defrosted, with 1/3 cup water, and 1/2 cup sugar. Bring to a boil in a medium saucepan, stirring occasionally. Lower to a simmer and cook for 5 to 10 minutes until slightly reduced. Puree in a blender and strain away seeds. Season the sauce with a few drops of lemon juice and a tablespoon of raspberry liqueur.