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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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!