Summary

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

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Instructions

1. Bring sugar and white wine to the boil in a saucepan on the stove until the sugar dissolves.
2. Then squeeze in the juice of one lemon. Pluck the rosemary from the branch and add it as well.
3. 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.
4. Then pour the liquid through a sieve into a mold and let it cool down.
5. Then place in the freezer for 2 hours. Take care that the shape
6. upright and destroy the frost structure with a fork every 10 to 15 minutes, then
7. one has the effect of the scraped sorbet.
8. Serve the finished granita with rosemary and a dollop of sour cream.