Fruit salad with basil-tarragon granita

This version of Italian granita is a true must-make. The crisp texture of the ice and the complex flavors combine perfectly with the fruity aromas of the salad.

Difficulty: Medium

Time: 30 min. preparation time, 0 min. baking time

Nutrition: Calories ca 260 / Protein 2g / Carbohydr. 60g / Fat 1g

Ingredients (4 servings)

250 ml	water
150 g	sugar
2	lemon (zest and juice)
20 g	basil
7 g	tarragon
100 g	grapes
100 g	raspberries
100 g	blackberries
1	mango
1	lemon (juice)
20 g	confectioner’s sugar
10 g	mint leaves

Utensils

zester, saucepan, casserole dish, sieve, large bowl, sifter, cutting board, knife

Wine Tip

Riesling late harvest wine, sweet, 2003
This dessert is a good match for a sweet late harvest with a slightly fruity bouquet. Its aromas of juicy peaches and mangoes emphasize the taste of the dessert even better.

Step 1

In a medium saucepan, bring water, sugar, and lemon zest and juice to a boil.

zester, saucepan

250 ml water / 150 g sugar / 2 lemons

Step 2

Pick basil and tarragon leaves and place in a large bowl. Douse with boiling sugar water. Then allow to cool.

large bowl

20 g basil / 7 g tarragon

Step 3

Place sieve inside of a casserole dish. Pour basil-tarragon syrup through the sieve and remove wilted herbs. Transfer granita to freezer and allow to set for approx. 5 – 6 hours.

casserole dish, sieve

Step 4

Set berries aside. Halve grapes. Peel mango and cut into cubes.

cutting board, knife

100 g raspberries / 100 g blackberries / 100 g grapes / 1 mango

Step 5

Transfer all fruit to a large bowl. Juice lemon and add to fruit salad, as well as sifted confectioner’s sugar. Mix well.

sifter

1 lemon / 20 g confectioner’s sugar

Step 6

Pick mint leaves and roughly chop. Add to fruit mixture and mix thoroughly.

10 g mint leaves

Step 7

Fill serving glasses with fruit salad and top off with granita! Enjoy with your loved ones!