½ cup golden caster sugar
1½ teaspoons dried horopito (or use 1 teaspoon finely ground black pepper)
500g strawberries, hulled and cut in half
250g crème fraîche
1 cup cream
3-4 tablespoons golden icing sugar, sifted
3 teaspoons vanilla extract or paste
edible flowers, to serve (optional; I used fresh rosemary flowers)

You can find dried ground horopito online or at selected specialty food stores, but if unavailable, omit and use finely ground black pepper instead.

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1.To make the granita, combine the caster sugar and dried horopito with 100ml cold water in a small saucepan, bring to the boil, stirring to dissolve the sugar.
2.When it comes to the boil, turn off the heat and set aside to infuse for at least 10 minutes or longer if you can, before straining through a fine sieve.
3.Place the strawberries and horopito sugar syrup into a blender and blend on high until smooth.
4.Transfer to a shallow tray and place in the freezer.
5.After 30 minutes, use a fork to scrape the ice crystals from around the edges of the tray, mixing them into the centre.
6.Return to the freezer for another 30 minutes, then repeat the scraping.
7.Do this twice more as it freezes (2 hours in total), then place in the freezer until serving.
8.For the vanilla cream, combine the crème fraîche, cream, icing sugar and vanilla in a bowl and use a large whisk to whip to soft peaks.
9.Pipe or spoon the vanilla cream into 4 serving glasses, top with granita and edible flowers, if using, and serve immediately.

Recipes, food styling and photography Emma Galloway

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