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Le Chaudron recipe
Granité fraise vanille
Strawberry vanilla granita
⏱ 280 minServes 4Easy95 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)ripe strawberries, hulled
80 g (3 oz)superfine sugar
1 cloveMadagascar vanilla
Juice of ½ lemon
200 ml (¾ cup)filtered water
- 500 g (18 oz) ripe strawberries, hulled
- 80 g (3 oz) superfine sugar
- 1 clove Madagascar vanilla
- Juice of ½ lemon
- 200 ml (¾ cup) filtered water
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Split the vanilla bean lengthwise and scrape out the seeds.
- Bring the water, sugar, vanilla bean and seeds to a simmer.
- Simmer for 3 minutes, then let cool for 15 minutes.
- Blend the strawberries with the lemon juice for 1 minute until smooth.
- Mix the purée with the warm vanilla syrup and strain to remove the seeds.
- Pour into the dish (a 2 cm / ¾ in layer), press plastic wrap onto the surface and freeze for 4 hours.
- Scrape with a fork every hour to form pretty, glossy pink crystals. Serve right away.
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