Nectarine and elderflower granita
Feel free to use white nectarines instead of yellow. Elderflower cordial is a refreshing addition and is becoming widely available in supermarkets.
Search for similar recipes...
Serves
2
Cooking Time
Prep time 10 mins (plus cooling, freezing)
|
55 gm
|
(¼ cup) caster sugar
|
|
400 gm
|
(about 5) yellow nectarines, halved, plus 1 extra, thinly sliced, to serve
|
|
60 ml
|
(¼ cup) elderflower cordial
|
|
1 tbsp
|
lemon juice
|
|
1
|
Combine sugar and 60ml water in a saucepan, stir over low heat until sugar dissolves, then bring to the boil, remove from heat and cool.
|
|
2
|
Process nectarines in a food processor until puréed (you will need 375ml nectarine purée). Combine purée, sugar syrup, elderflower cordial and lemon juice in a bowl, then pour into a large shallow tray and freeze until half-frozen (1-2 hours). Remove from freezer and break mixture into small ice flakes with a fork, then freeze until just frozen (1-2 hours). Stir once more with a fork, breaking mixture into ice flakes, then freeze until frozen (1-2 hours). Serve in chilled glasses with extra sliced nectarine.
|
This recipe is from the February 2010 issue of Australian Gourmet Traveller.
RECIPE Rodney Dunn
PHOTOGRAPHY William Meppem
STYLING Aimee Jones and Rodney Dunn