Bursting with the flavours of summer, I served the granita over mixed berries tossed with a little icing sugar and a squeeze of orange juice.
Serves: 6–8
INGREDIENTS
500 grams strawberries, hulled and chopped roughly
3 tablespoons honey
2 tablespoons berry liqueur (I used Framboise)
1 tablespoon lime juice
1 cup good quality rosé wine, still or sparkling
METHOD
Place all the ingredients, except the wine, in a blender and blend until smooth. Add the wine and blend again.
Pour into a shallow metal freezer-proof container and freeze until just starting to set around the edges.
Stir the mixture with a fork, breaking up any large chunks and dragging the frozen ice from the sides into the centre. Repeat twice more periodically, until no large pieces of ice remain.
To serve: Fluff up the granita with a fork. If using berries, place in the base of the glasses and top with the granita.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.