Having made some really lovely Elderflower Champagne, I picked a handful of Raspberries, pushed them through a sieve to remove the seeds and mixed the resulting puree with a little sugar, lemon juice and enough Elderflower Champagne to fill the four compartments of my ice-lolly mould. The resulting lollies are just SOOOOO delish, and SOOOO refreshing. I also turned the same mixture into Granita, which is elegant enough to serve as a dessert for a dinner party. Very easy, just put the Raspberry/Elderflower mix into a plastic, lidded tub, freeze for an hour, remove from the freezer, stir up the ice crystals, put back in the freezer and repeat the process until it has formed a "chunky" sorbet. Freeze until required. Remove from the freezer 20 mins or so before it is needed and use a fork to scratch the Granita into a fluffy, raspberry-pink snow. So good!
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