Strawberry and Rosè Wine Granita

, from Issue #58. September, 2015
Photography by Aaron McLean.
Strawberry and Rosè Wine Granita

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


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


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.