Raspberry granita with mint yogurt
Difficulty: Easy
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 445 / Protein 4g / Carbohydr. 73g / Fat 2g
Ingredients (4 servings)
| 1.5 | limes |
| 150 ml | water |
| 150 g | sugar |
| 500 g | frozen raspberries |
| 150 ml | white wine |
| 20 ml | raspberry brandy |
| 200 g | natural yogurt |
| 50 g | confectioner’s sugar |
| 10 | mint leaves |
Utensils
fork, zester, citrus juicer (optional), baking dish (approx. 25cm x 35cm), hand blender, strainer, large bowl, whisk, cooking spoon, freezer, cutting board, small sauce pan, knife, small bowl, ladle
Wine Tip
Chasselas, Ortenau, 2013
A typical wine from Baden with a neutral nose and light tones of nutmeg. Its harmonious acidity sets off the mint and raspberry aroma of this light dessert. Enjoy this wine between 9 – 11°C/50°F.
Step 1
Zest lime and juice it.
zester, citrus juicer (optional)
1 lime
Step 2
Boil water with sugar, add raspberries and let simmer for approx. 10 – 12 min. on low heat.
cooking spoon, small sauce pan
150 ml water / 150 g sugar / 500 g raspberries
Step 3
Next, puree everything with the hand blender.
hand blender
Step 4
Now strain the mixture through a strainer into a large bowl.
strainer, large bowl, ladle
Step 5
Add white wine, raspberry brandy, lime juice, and lime zest and mix well with a whisk.
whisk
150 ml white wine / 20 ml raspberry brandy
Step 6
Pour the liquid into a baking dish approx. 25cm x 35cm and put into the freezer.
baking dish, freezer
Step 7
After approx. 2 – 3 hours, when the edges are partly frozen, stir the mixture once with a fork. Then, leave in the freezer for at least an additional 2 – 3 hours to solidify.
fork
Step 8
For the mint yogurt, mix natural yogurt with confectioner’s sugar and the lime juice. Cut the mint leaves into thin strips and fold into the yogurt.
cutting board, knife, small bowl
200 g yogurt / 50 g confectioner’s sugar / 0.5 lime / 10 mint leaves
