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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.