Beetroot Granita with Rosemary

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	10 mins
Total Time	2 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 3)

Ingredients

Instructions

Bring sugar and white wine to the boil in a saucepan on the stove until the sugar dissolves.
Then squeeze in the juice of one lemon. Pluck the rosemary from the branch and add it as well.
Stir the sugar mixture a little so that the sugar dissolves more quickly. Now add the beetroot juice and bring the mixture to a boil.
Then pour the liquid through a sieve into a mold and let it cool down.
Then place in the freezer for 2 hours. Take care that the shape
upright and destroy the frost structure with a fork every 10 to 15 minutes, then
one has the effect of the scraped sorbet.
Serve the finished granita with rosemary and a dollop of sour cream.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.