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Nectarine and elderflower granita

Australian Gourmet Traveller Valentine's Day recipe for nectarine and elderflower granita.

By Rodney Dunn
  • Serves 2
  • 10 mins preparation plus cooling, freezing
Nectarine and elderflower granita
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.

Ingredients

  • 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

Method

Main
  • 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.
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  • Author: Rodney Dunn