Elderberry Granita RecipeOrigin: Britain Period: Traditional |
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A granita is very similar to a sorbet in terms of how it's made, except that it's made by hand and scraped rather than being churned during the freezing process so that it freezes in large scale-like pieces and it's these that are served. In this case the elderberries are so rich that a little white wine and honey are added to cut through that richness. Ingredients:
1kg elderberries 
Elderberry Granita Preparation:Method:Remove the elderberries from their stalks with the tines of a fork, wash, then place the ingredients in a pan and add just enough water to cover. Bring to a boil, reduce to a simmer and cook until the elderberries are just soft enough to be easily mashed with the back of a spoon (about 10 minutes). Turn into a sieve sat on top of a large bowl and push the elderberry flesh through the sieve with the back of a spoon. Allow to cool a little then turn into a large freezer-proof tin or tub. Allow to cool completely then place in a freezer and allow to freeze completely. To serve, place the elderberry granita in the fridge for about 15 minutes, scrape with a fork then turn into a chilled serving glass and serve. This makes an excellent starter and can also be used to clean the palate between courses. |
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