Strawberry Granita Dessert With Rose Water - cooking recipe

Ingredients

2 lbs slightly overripe strawberries, chopped
1 cup powdered sugar, sifted (see Homemade Powdered Sugar)
1 lemon, juice of
1 1/2 teaspoons rose water (my addition)
8 teaspoons heavy cream
Garnish
lemon verbena leaves (my addition) or fresh variegated mint leaf (my addition)

Preparation

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 puree 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 puree 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.