Stracciatella and strawberry salad with belle rose basil granita

Stracciatella and strawberry salad with belle rose basil granita

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  • 4
  • 25 minutes, plus freezing time
  • 5 minutes
  • Clouds Rose 2011


  • 200 g strawberries, hulled and quartered
  • 1 cup Rose Champagne
  • 100 g icing sugar
  • 1 t mint, torn
  • 180 g stracciatella
  • For the basil granita
  • 1 1/4 cups water
  • 1/2 cup lemon juice
  • 100 g sugar
  • 2 basil leaves, torn

Cooking Instructions

Dress the strawberry with the Champagne and icing sugar, then toss in the torn mint. Serve with a scoop of stracciatella* and the basil granita.

To make the granita, bring the water, lemon juice and sugar to a boil in a saucepan. Cool for 20 minutes, then add the basil. Blend well in a blender, then strain. Freeze, fluffing regularly with a fork. 

Cook's note: stracciatella, in this instance, is the creamy liquid found in particular types of mozzarella. Try Puglia as a source or simply replace with bocconcino or mozzarella cheese.

Luke Dale-Roberts Recipe by: Luke Dale-Roberts
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Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

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