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INDULGE IN FALL FLAVORS FROM RUNNING PRESS

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STRAWBERRY–BLACK PEPPER GRANITA

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About the book

STRAWBERRY–BLACK PEPPER GRANITA

From Fruitful

This dessert is all about vibrancy. It practically hums with fl avor, from the candy-sweet berries to the syrupy balsamic to the
peppercorn’s subtle warmth. It’s the perfect end to a late-spring meal, when evenings are growing warm and you’re craving a finish that refreshes and satisfies. You can even enhance the decadence factor by topping it with a dollop of mascarpone or some dark chocolate shavings.

Makes about 6 cups

1/3 cup / 70 g granulated sugar
1 pound / 450 g strawberries, hulled and divided
2 teaspoons to 1 tablespoon aged
balsamic vinegar, to taste
1/2 teaspoon freshly ground black pepper
Pinch of fine sea salt
Mint, basil, or tarragon, chopped, for serving

Combine the sugar and 2⁄3 cup / 160 ml of water in a small pot over medium heat. Simmer until the sugar completely dissolves
and the liquid is syrupy, about 5 minutes. Cool completely.
Coarsely chop 4 cups / 785 g of the berries; transfer to a food processor and purée until smooth. Strain through a fine-mesh sieve into a bowl.
Stir the cooled syrup, vinegar, pepper, and salt into the strained berry juice. Pour the mixture into a wide, shallow pan (a square baking pan is perfect for this), and transfer the pan, uncovered, to the freezer. Freeze, breaking up the mixture with a fork every 30 minutes, until completely frozen and crumbly, about 1-1/2 hours.
To serve, finely dice the remaining strawberries. Spoon the granita into dishes. Top with finely diced berries and herbs. Store any leftover granita in an airtight container for up to 2 weeks.

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