STRAWBERRY GELÉE WITH ROSÉ GRANITA

Active Time: 20 minutes Total Time: 4 hours 45 minutes Makes: 6

2 1⁄2 pounds strawberries,

hulled

3⁄4 cup sugar

1⁄4 teaspoon kosher salt 1 tablespoon fresh lemon

juice

2 1⁄4 teaspoons unflavored gelatin (1 package)

⅓ cup dry rosé wine

1. Thinly slice 6 small berries; set aside 6 more for garnish. Coarsely chop the rest and purée in a food processor with sugar, salt and lemon juice. Add 1 ¾ cups cold water; pulse to combine. Pass mixture through a fine-mesh sieve; discard seeds. Let mixture stand 10 minutes. Skim and discard any surface foam. (You should have about 4 cups purée.)

2. Sprinkle gelatin over 3 tablespoons cold water. Let stand 5 minutes. Heat ½ cup purée in a small saucepan over mediumhigh until warm to the touch. Add gelatin mixture, stirring until dissolved; then stir into 2 ½ cups purée. Divide mixture among 6 heatproof glasses or shallow bowls. Add sliced strawberries, pushing them down into mixture. Refrigerate until set, at least 4 hours or, covered, up to 2 days.

3. In an 8-by-8-inch baking dish, mix together remaining 1 cup purée and rosé. Freeze 2 hours. Scrape with a fork. Freeze 1 hour and scrape again. Keep frozen; when ready to serve, scrape again.

4. Slice strawberries reserved for garnish; divide among glasses. Spoon 2 to 3 tablespoons granita on top. Serve immediately.