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Raspberry & rosewater granita
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Indulge in frozen rosewater raspberry crush topped with creamy goodness and edible flowers.
Ingredients:
  • 500ml (2 cups) water
  • 170g (3/4 cup) white sugar
  • 2 tsp rosewater essence
  • 1 x 300g pkt frozen raspberries, thawed slightly
  • 125ml (1/2 cup) thickened cream
  • 20.00 gm caster sugar
  • Small organic rose petals, to serve (optional)
Instructions:
  • Chill a 20 x 30cm metal cake pan in the freezer. Heat water, white sugar, and rosewater in a saucepan over medium-high heat. Stir and cook for 5 minutes until sugar dissolves. Let it cool completely.
  • Combine the syrup and raspberries in a food processor, then blend until smooth.
  • Transfer the raspberry mixture into the pan and cover it with foil. Freeze for 2 hours until icy around the edges. Use a fork to roughly break up the mixture. Cover and return to the freezer for another 2 hours. Regularly break the mixture into coarse crystals using a fork every 30 minutes until firm.
  • In a small bowl, whip the cream and caster sugar with an electric beater until soft peaks form.
  • Scoop granita into chilled glasses. Drizzle with cream mixture, and garnish with rose petals, if desired. Serve promptly.

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