Nectarine and elderflower granita

AT A GLANCE

  • Serves 2 people

Feel free to use white nectarines instead of yellow. Elderflower cordial is a refreshing addition and is becoming widely available in supermarkets.

  • 55 gm (¼ cup) caster sugar
  • 400 gm (about 5) yellow nectarines, halved, plus 1 extra, thinly sliced, to serve
  • 60 ml (¼ cup) elderflower cordial
  • 1 tbsp lemon juice
01   Combine sugar and 60ml water in a saucepan, stir over low heat until sugar dissolves, then bring to the boil, remove from heat and cool.
02   Process nectarines in a food processor until puréed (you will need 375ml nectarine purée). Combine purée, sugar syrup, elderflower cordial and lemon juice in a bowl, then pour into a large shallow tray and freeze until half-frozen (1-2 hours). Remove from freezer and break mixture into small ice flakes with a fork, then freeze until just frozen (1-2 hours). Stir once more with a fork, breaking mixture into ice flakes, then freeze until frozen (1-2 hours). Serve in chilled glasses with extra sliced nectarine.

Topics:

DRINK SUGGESTION, DESSERT, SUMMER, NECTARINES

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

AIMEE JONES AND RODNEY DUNN

FEATURED IN

Feb 2010

Feb 2010

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