Gastronomixs

Raspberry and raspberry vinegar granité

Most granité recipes are rather sweet, but the addition of raspberry vinegar and a low sugar content produce a tart result, while the flavour of the raspberries is retained to the full.

Creation by Donny Mols, student of Cas Spijkers Academie, Boxmeer, the Netherlands.

Raspberry and raspberry vinegar granité

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Ingredients

7.5

dl

water

175

g

sugar

1

dl

raspberry coulis

1

dl

fraise des bois

1.5

dl

raspberry vinegar

1

 

lemon

250

g

frozen raspberries

Preparation method

  • Rinse the lemon under lukewarm water and cut into quarters.
  • Bring the water, sugar, raspberry coulis, fraise des bois and lemon quarters to the boil.
  • Cook for 10 minutes just below boiling point.
  • Squeeze the juice from the lemon with a spoon and remove.
  • Add the raspberry vinegar and the frozen raspberries and set aside to cool.
  • Process in a blender (cutter), pass through a sieve and set in the freezer in a flat container.
  • Stir regularly with a fork or whisk.

Serving suggestions

  • As refreshment in between courses with a sparkling wine.
  • As part of a dessert, e.g. with yoghurt, chocolate, tarragon or grapes.

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