Gastronomixs

Sugar snap granité

Creation by Hans Rompes, Latour* restaurant (Grand Hotel Huis ter Duin), Noordwijk aan Zee, the Netherlands.

Sugar snap granité

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Ingredients

130

g

sugar snap juice

10

g

mirin

15

g

sushi vinegar

7

g

lime juice

 

 

salt

Preparation method

  • Place the sugar snaps in the juicer and measure off 130g of the juice.
  • Mix the juice with the rest of the ingredients and freeze.
  • Stir regularly with a fork. 

Serving suggestions

  • As an amuse-bouche.
  • As a starter in combination with fish.
  • As part of a salad.

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