Student cookbook: Strawberry slush

Making a slush or granita saves you having to strive for the perfect consistency in a sorbet or ice-cream, but is still just as delicious. Serves: 4-6 Cooking time: 2.5 hours 450g strawberries 3-4 tbsp caster sugar Juice and rind of ½ an orange (preferably unwaxed; otherwise scrub it with a vegetable brush before you grate the rind) 250g Greek yoghurt A squeeze of lemon (optional) Pull the stalks off the strawberries, slice them into a food processor or blender, sprinkle over the sugar and leave for 10 minutes. Add the orange rind and juice and blend until smooth. Tip the strawberry puree into a plastic box or bowl and fold in the yoghurt. Give it a taste and add a squeeze of lemon, or a bit more sugar, if you think it needs it. Put a lid on the container and freeze for 1-1½ hours until it begins to solidify around the edges. Tip the slush back into the food processor or blender and whizz again (or simply fork through) then freeze until almost firm. Once the slush is frozen hard you'll need to leave it in the fridge to soften a bit before serving