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Granita is at its best when eaten the moment it is ready. However, it will keep quite happily for several days in the freezer, if needed, although it will solidify considerably. In this eventuality, take it out of the freezer about an hour before you want to eat it, leave to defrost slightly, then beat again with a fork and pop it back in the freezer until needed.
500ml elderflower cordial
1 punnet of strawberries, about 450g
140g thick double cream
Mix the cordial with the water, pour it into a deep-sided dish and place it in the freezer. After half-an-hour or so, break up any ice that has formed in the tray with the teeth of a fork - the crystals will form first on the outside, so scrape them into the center of the tray. Repeat every half-hour or so, until the whole tray is full of rough ice crystals.
Angle a small sharp knife and cut, in a circular motion, around the green leafy top of the strawberry and into the pale flesh directly underneath, discard this part. Halve any larger strawberries but leave the smaller ones whole. Lightly whip the cream.
To serve, fold the strawberries into the cream, spoon into six pretty glasses and top with a generous spoonful of granita.