Fruit salad with basil-tarragon granita
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 260 / Protein 2g / Carbohydr. 60g / Fat 1g
Ingredients (4 servings)
|2||lemon (zest and juice)|
|20 g||confectioner’s sugar|
|10 g||mint leaves|
zester, saucepan, casserole dish, sieve, large bowl, sifter, cutting board, knife
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.
In a medium saucepan, bring water, sugar, and lemon zest and juice to a boil.
250 ml water / 150 g sugar / 2 lemons
Pick basil and tarragon leaves and place in a large bowl. Douse with boiling sugar water. Then allow to cool.
20 g basil / 7 g tarragon
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
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
Transfer all fruit to a large bowl. Juice lemon and add to fruit salad, as well as sifted confectioner’s sugar. Mix well.
1 lemon / 20 g confectioner’s sugar
Pick mint leaves and roughly chop. Add to fruit mixture and mix thoroughly.
10 g mint leaves
Fill serving glasses with fruit salad and top off with granita! Enjoy with your loved ones!