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Strawberry and Mint Rosewater Granita

Strawberry and Mint Rosewater Granita 


  • 500g strawberries 

Mint syrup

  • 200g caster sugar 
  • 600 ml water 
  • 3 tbsp rosewater  
  • bunch of fresh mint 


  1. Heat the caster sugar and water, simmer until the sugar has dissolved and the liquid is syrupy, approximately 10 minutes. 
  2. Remove from the heat and add the mint and rosewater. 
  3. Infuse for an hour at least, longer is better. Then strain the mint off. 
  4. First hull the strawberries then put them in a colander and rinse them briefly with cold water. 
  5. Drain well and dry them on kitchen paper before transferring them to a food processor or liquidiser (we use our Froothie Optimum 9200 Power Blender). 
  6. Blend them to a smooth purée, then stop the motor, add the syrup and blend again.
  7. Pour everything into a fine nylon sieve set over a bowl. 
  8. Rub the purée through the sieve, then pour it into the polythene freezer box, cover with a lid and put into the freezer for 2 hours.
  9. By that time the mixture should have started to freeze around the sides and base of the container, so take a large fork and mix the frozen mixture into the unfrozen, then re-cover and return it to the freezer for another hour. 
  10. After that repeat with another vigorous mixing with a fork, cover again and re-freeze for a further hour. 
  11. t this stage the mixture should be a completely frozen snow of ice crystals, and is ready to serve. 
  12. It can remain at this servable stage in the freezer for a further 3-4 hours, but after that the ice will become too solid and it will need putting in the main body of the fridge for 30-40 minutes or until it is soft enough to break up with a fork again.