When ready to serve scrape with a fork to achieve a snow / ice like texture and serve immediately on top of the strawberry jelly.


  • 750 g ripe strawberries quartered
  • 100 g sugar
  • 100 ml water
  • 50 ml lemon juice
  • 2 tblsp rose water
  • for the granita:
  • 500 ml buttermilk
  • 100 ml water
  • 100 g caster sugar
  • 1 lemon (juice)


  • Place all the ingredients in a metal bowl and cover tightly with cling film.
  • Place over a pot of boiling or simmering water, making sure the bottom of the bowl isn’t touching the water.
  • Allow to sit and steam over the water for 1 hour, ensuring the water doesn’t boil dry.
  • Strain gently through a sieve or cheesecloth but do not force it through as this will cause the jelly to go cloudy.
  • Whilst warm, set with gelatine as per packet instructions.
  • Pour into desired glasses and refrigerate until set.
  • For the Granita:
  • Bring the sugar and water to the boil until the sugar dissolves.
  • Remove from the heat; add the lemon juice and buttermilk.
  • Mix well.
  • Pour into a shallow tray and freeze until fully frozen.

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