Dessert Recipe
RASPBERRY AND ROSÉ // 12 v gf raspberry sorbet, rosé granita, blueberries
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Ingredients
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Dessert Ingredients
Method
Preparation Directions
Make the Rosé Granita
In a saucepan, combine the granulated sugar and water. Heat over medium heat until the sugar is dissolved. Remove from heat and let it cool. Once cooled, mix in the rosé wine. Pour the mixture into a shallow dish and place it in the freezer. Every 30 minutes, use a fork to scrape the mixture until it becomes fluffy and granular. Freeze for about 4 hours or until fully frozen.
Serve the Dessert
In a serving bowl, add a scoop of raspberry sorbet. Top it with a generous amount of the rosé granita. Finally, garnish with fresh blueberries. Serve immediately and enjoy!