Frosé granita, strawberry salad and honey biscuits
- Published: 15 Jul 19
- Updated: 18 Mar 24
This summer dessert involves a few separate elements, but they’re all easy to do and the result is utterly worth it. Frosé granita is served with a simple fruity salad and sweet honey biscuits for extra crunch. It’s an easy one to make in advance too, so don’t feel pressured to make every element at once!
For more glorious granitas, see our recipes with Campari and grapefruit, gin and tonic or watermelon and vodka.
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Serves 8-10 -
Hands-on time 25 min, oven time 10 min, plus at least 5 hours freezing
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Recipe from June 2019 Issue
Nutrition
Nutrition: per serving
- Calories
- 238kcals
- Fat
- 5g (2.8g saturated)
- Protein
- 2.3g
- Carbohydrates
- 31.6g (24.7g sugars)
- Fibre
- 2.5g
- Salt
- trace
delicious. tips
Use a vivid rosé wine such as syrah – it will lose some colour and flavour when frozen.
The frosé will keep in the freezer for up to 7 days. The biscuits will keep for a day in an airtight container.
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