Elderflower – Granite

Ingredients for 6 servings:

• 80 g powdered sugar
• 1 lime(s)
• 2 tbsp syrup (elderflower)
• 3 small bottles of sparkling wine (piccolos)

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

Mix the powdered sugar with the lime juice and the syrup. Then pour in the sparkling wine. I use small ice cream cones, but you can also open a large bottle of sparkling wine. The syrup-sugar-sparkling wine ratio depends very much on the sweetness of the syrup. With small ice cream cones, it’s easier to find the right ratio. It should be sweet, but not too sweet, yet still have an intense elderflower flavor. Pour the granite mixture into a shallow dish, leaving about 1 cm of liquid at the top. I use a large springform pan, but you can also use a roasting pan. The main thing is that it fits in the freezer. Place it in the freezer, and after 30-60 minutes, use a spatula to scrape the mixture from the bottom and mix. Repeat this process once an hour for three to four hours, until you have granulated ice cream. You can then transfer the mixture to a more practical container (e.g., a small tin). The consistency of the granulated ice will remain unchanged. You can pour the granite into champagne glasses and then top them with ice-cold sparkling wine, or you can serve it with fruit.