Name: White nectarine and rosé granita
Yield: 8
Ingredients: 800 gm white nectarines, stones removed, coarsely chopped (about 10); 310 ml sugar syrup (see note) (1¼ cups); 60 ml orange juice (¼ cup); 185 ml sparkling rosé, plus extra to serve (¾ cup)

Ingredients

800 gm white nectarines, stones removed, coarsely chopped (about 10)

310 ml sugar syrup (see note) (1¼ cups)

60 ml orange juice (¼ cup)

185 ml sparkling rosé, plus extra to serve (¾ cup)

Method

Main

1.Process nectarines, sugar syrup and orange juice in a food processor until smooth. Stir in rosé, pour into a container and freeze for 6 hours or until frozen. Using a fork, scrape into flakes and spoon into serving bowls. Pour over extra sparkling rosé if desired.

Note To make sugar syrup, combine an equal quantity of sugar and water in a saucepan and boil for 1 minute. One cup each of sugar and water will make 1½ cups sugar syrup which will keep indefinitely refrigerated in a sterile container.
Notes

Styling by Emma Knowles

Ingredients

Method

Main

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