Strawberry-Moscato Granite

• 1 pound (454g) fresh strawberries
• 1/2 cup (120g) moscato, such as Forteto della Luja, chilled
• 1/3 cup (75g) Simple Syrup (page 184), chilled
• Grated zest and juice of half a lemon

1. Hull the strawberries and process them in a food processor to a very fine puree.
2. Work through a fine strainer and measure out 2 cups puree (discard the solids).
3. Add the moscato, simple syrup, and lemon zest and juice to the strawberry puree and mix thoroughly.
4. Pour into a baking dish and freeze for at least 8 hours.
5. To serve, scrape across the top of the granite with a fork to make small crystals.

fresh strawberries, moscato, simple syrup, lemon

Taken from www.epicurious.com/recipes/food/views/strawberry-moscato-granite-376884 (may not work)