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.
latest issue:
Issue #122
Our latest Dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!