Recipe Instructions:
8 ounces (200 grams/1 quart) strawberries
1/2 cup lemon juice (about 2 lemons)
1/4 cup orange juice (about 1 orange)
2 1/2 cups (750 ml) water
2 1/2 cups (500 grams) granulated sugar
Make a simple syrup by combining the water and sugar in a saucepan. Bring to a boil and let simmer 10 minutes. Remove and let cool completely.
Remove the leaves off the strawberries and blend them in a blender or food processor with the lemon and orange juice. Add the cooled syrup—but note, I recommend tasting as you add it. If you have particularly sweet strawberries or not very sour lemons (like Meyer lemons) you probably will not need all of it. Even just half this amount can still be enough to make it set nicely.
If making granita, place the strawberry liquid in a shallow, flat baking dish (something like a glass or ceramic lasagne pan would be perfect) so that the liquid is no more than a couple inches deep. If this doesn't fit in your freezer (I recommend measuring first before you put the liquid in), you can use a loaf pan or similar shaped container, just note that it will take significantly longer to freeze this way (those containers are just fine for making sorbet). Place container in the freezer, and after an hour, “fluff” it with a fork, particularly around the edges, where it will freeze first. Keep doing this every 30 to 60 minutes, until it is an icy “mush,” as Ada Boni says. Serve in glasses with a spoon and a straw.
If making sorbet, simply let it freeze overnight (a deeper pan or container can be used). Let it rest about 10 minutes outside of the freezer and scoop into bowls.
