White nectarine granita

AT A GLANCE

  • Serves 8 people

Makes 1.5 litres.

  • 800 gm (about 10) white nectarines, stones removed, coarsely chopped
  • 310 ml (1¼ cups) sugar syrup (see note)
  • 60 ml (¼ cup) orange juice
  • 185 ml (¾ cup) sparkling rosé, plus extra to serve
01   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.

Recipe:

EMMA KNOWLES

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

FEATURED IN

Jan 2007

Jan 2007

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