Fruit salad with basil-tarragon granita
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!
