Minty beaujolais ice
This fruity granita is a perfect palate-cleansing starter
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 15 mins
plus cooling and freezing
- Bash the mint with the back of a knife to bruise and tip into a bowl with the sugar. Pour over 150ml boiling water. Stir until the sugar has completely dissolved, then leave to cool. Strain the liquid into another bowl, pressing against the mint, then add the wine and freeze, as above. Serve layered with peaches.
167 kcalories, protein 0g, carbohydrate 31g, fat 0 g, saturated fat 0g, fibre 0g, sugar 31g, salt 0.02 g
Recipe from Good Food magazine, August 2006.
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http://www.bbcgoodfood.com/recipes/2463/
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Ingredients
- bunch of mint
- 175g caster sugar
- 450ml Beaujolais or light red wine
- sliced peaches , to serve
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Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 15 mins
plus cooling and freezing
Glamorous, cooling dessert
Ingredients
- bunch of mint
- 175g caster sugar
- 450ml Beaujolais or light red wine
- sliced peaches , to serve
167 kcalories, protein 0g, carbohydrate 31g, fat 0 g, saturated fat 0g, fibre 0g, sugar 31g, salt 0.02 g
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