STRAWBERRY GRANITA DESSERT WITH ROSE WATER

Steps:

• Gently wash and hull strawberries, then place in a food processor.
• Process until pureed. It may be necessary to add a small amount of water to help blend the strawberries.
• Working in batches, press purée through a fine sieve to extract seeds (discard seeds). Note: I admit: I'm lazy and skip this step. I leave it for you to decide whether to remove the seeds or not.
• Whisk powdered sugar, lemon juice and rose water into pureed strawberries. It should seem a little too sweet and a little too sharp; both tastes will be muted slightly when frozen.
• Pour the strawberry purée into a bowl or large tub; for best results, the mixture should be no deeper than about 1 inch.
• Freeze until solid, at least 1 hour.
• Remove from freezer 5 minutes before serving.
• Using a sturdy scoop or spoon, mound granita into *goblets and cap each with a trickle of cream. The cream will solidify, semifrozen, like a snowcap on a pink mountain.
• *I used fancy dessert glasses which were placed in the freezer and chilled to get that "frosted" effect.
• Garnish with lemon verbena or mint leaves.
• Very important: serve immediately.