in Dessert Recipes

Beetroot granita with rosemary

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Ingredients for 3 servings:

  • 70 g sugar
  • 100 ml white wine
  • ½ liter juice (beetroot juice)
  • 1 lemon(s)
  • 1 rosemary sprig(s)
  • Sour cream for garnishing

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 30 minutes

Festive dessert

Bring the sugar and white wine to a boil in a saucepan on the stove until the sugar dissolves. Then squeeze in the juice of one lemon. Pluck the rosemary from the sprig and add it as well. Stir the sugar mixture slightly to dissolve the sugar more quickly. Now add the beetroot juice and bring the mixture to a boil. Pour the liquid through a sieve into a mold and let it cool. Then place it in the freezer for 2 hours. Make sure the mold is upright and break up the frosting with a fork every 10 to 15 minutes to create the effect of shaved sorbet. Serve the finished granita with rosemary and a dollop of sour cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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