Port and Orange Granite


I use this as a cleanser between courses. Granite or granita as the Italians say is close to the original sorbet. It is made using wine, tangy fruis champagne and a little sugar. Due to the low sugar content small crystals form during the freezing process, thus a granite should always resemble crushed ice  This recipe serves


  • 75 grams castor sugar (3 oz)
  • 1 tbsp water Water, municipal
  • 2 oranges juiced Oranges, raw, all commercial varieties
  • 1/2 bottle good port


Step 1

Bring the sugar, water and orange juice slowly to the boil, and simmer for 1-2 minutes. Allow to cool completely, then pass into a clean bowl and add port. Mix well. Pour into a flat frezer- proof dish and place in the freezer. When the liquid begins to freeze at the edges, give it a good stir. Repeat this process every so often according to how fine you want the crystals to be. Once completely frozen, scrape of the dish and spoon it into well chilled glasses Serve immediately with fresh berries. I used fine grated orange zest and mint sprig as garnish


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