Friday, January 23, 2009

Raspberry and rosewater granita

Chill out with frozen crushed rosewater-infused raspberries topped with cream and edible petals.

Preparation Time 10 - 250 minutes
Cooking Time 5 minutes

Ingredients (serves 6)
* 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
* 1 tbs caster sugar
* Small organic rose petals, to serve (optional)

1. Place a shallow 20 x 30cm (base measurement) metal cake pan in the freezer to chill. Place the water, white sugar and rosewater in a small saucepan over medium-high heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Set aside to cool completely.
2. Place the syrup and raspberries in the bowl of a food processor and process until smooth.
3. Pour the raspberry mixture into the pan. Cover with foil. Place in the freezer for 2 hours or until icy around the edges. Use a fork to roughly break up the mixture. Cover and place in the freezer for a further 2 hours, using a fork to break the mixture into coarse crystals every 30 minutes, or until firm.
4. Meanwhile, use an electric beater to beat the cream and caster sugar in a small bowl until soft peaks form.
5. Spoon granita into chilled serving glasses. Top with cream mixture, and rose petals, if desired. Serve immediately.

Notes & tips
* Tip: For a thirst-quenching berry-flavoured slushie, add spoonfuls of the granita to lemonade.

Australian Good Taste
Recipe by Michelle Noerianto


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