Pink moscato granita with crushed raspberries


This is one of the simplest ices you can make and is an incredibly refreshing end to a meal. Serve in well-chilled glasses so the ice doesn't melt too quickly. Begin this recipe a day ahead to freeze the granita.

You'll need

330 gm (1½ cups) caster sugar 60 gm raspberries (about ½ punnet) Juice of 1 orange and ½ lemon 500 ml pink moscato Coarsely crushed amaretti biscuits, to serve (optional)   Crushed raspberries 200 gm raspberries 30 ml raspberry liqueur Juice of ½ orange 1 tbsp sieved pure icing sugar

Method

  • 01
  • Stir sugar and 250ml water in a saucepan over medium-high heat until sugar dissolves, add raspberries and juices, bring to the boil and cook for 1 minute. Add moscato, bring back to the boil, then strain into a wide, shallow tray. Cool to room temperature, then freeze, stirring and scraping occasionally with a fork until crystals form and granita is frozen (5-6 hours).
  • 02
  • For crushed raspberries, combine and coarsely crush ingredients in a bowl, then divide among chilled serving glasses. Pile moscato granita on top and serve with amaretti.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Mar 2014

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