Name: Pink moscato granita with crushed raspberries
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Yield: 6 - 8
Ingredients: 330 gm (1½ cups) caster sugar; 60 gm raspberries (about ½ punnet); Juice of 1 orange and ½ lemon; 500 ml pink moscato; Coarsely crushed amaretti biscuits, to serve (optional); Crushed raspberries; 200 gm raspberries; 30 ml raspberry liqueur; Juice of ½ orange; 1 tbsp sieved pure icing sugar

Pink moscato granita with crushed raspberries

Australian Gourmet Traveller recipe for pink moscato granita with crushed raspberries.

Serves 6 - 8

Prep

15M

Cook

Total

16M

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This is one of the simplest ices you can make and is an incredibly refreshing end to a meal. Serve in well-chilled glasses so the ice doesn’t melt too quickly. Begin this recipe a day ahead to freeze the granita.

Ingredients

330 gm (1½ cups) caster sugar

60 gm raspberries (about ½ punnet)

Juice of 1 orange and ½ lemon

500 ml pink moscato

Coarsely crushed amaretti biscuits, to serve (optional)

Crushed raspberries

200 gm raspberries

30 ml raspberry liqueur

Juice of ½ orange

1 tbsp sieved pure icing sugar

Method

Main

1.Stir sugar and 250ml water in a saucepan over medium-high heat until sugar dissolves, add raspberries and juices, bring to the boil and cook for 1 minute. Add moscato, bring back to the boil, then strain into a wide, shallow tray. Cool to room temperature, then freeze, stirring and scraping occasionally with a fork until crystals form and granita is frozen (5-6 hours).

2.For crushed raspberries, combine and coarsely crush ingredients in a bowl, then divide among chilled serving glasses. Pile moscato granita on top and serve with amaretti.

Styling by Emma Knowles

Styling by Vanessa Austin

Ingredients

Method

Main

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