Redcurrant and sweet wine granita
serves 4
Easy
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+ 4 hours freezing
Take advantage of the August glut of tart, fruity redcurrants to make this refreshing granita. The amount of sugar you need will depend on the sharpness of the redcurrants.
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- 300g redcurrants
- 100g caster sugarplus extra to taste
- 1 orangezested and juiced
- 1 glass sweet dessert wine such as Muscat
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
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Put the redcurrants, sugar and orange juice and zest into a large pan with 100ml water. Cook gently for 5-10 minutes until the redcurrants have burst.
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Whizz in a food processor or blender then push through a sieve (taste and add a little more sugar if needed). Stir in the wine. Pour into a large baking dish and freeze for at least 4 hours. Serve in small glasses.
