Strawberry Jelly with Buttermilk Granita

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
  • 500 ml buttermilk
  • for the granita:
  • 100 ml water
  • 100 g caster sugar
  • 1 lemon (juice)


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


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