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
- 70 grams sugar
- 100 ml white wine
- 0.5 liter ½ juice (beetroot juice)
- 1 lemon (s)
- 1 sprig rosemary
- Sour cream for garnish
Print Recipe
Pin Recipe 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.
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