Raspberry granita with mint yogurt
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 445 / Protein 4g / Carbohydr. 73g / Fat 2g
Ingredients (4 servings)
|500 g||frozen raspberries|
|150 ml||white wine|
|20 ml||raspberry brandy|
|200 g||natural yogurt|
|50 g||confectioner’s sugar|
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
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.
Zest lime and juice it.
zester, citrus juicer (optional)
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
Next, puree everything with the hand blender.
Now strain the mixture through a strainer into a large bowl.
strainer, large bowl, ladle
Add white wine, raspberry brandy, lime juice, and lime zest and mix well with a whisk.
150 ml white wine / 20 ml raspberry brandy
Pour the liquid into a baking dish approx. 25cm x 35cm and put into the freezer.
baking dish, freezer
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.
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