donna hay - - QUICK FIX -

3 cups (750ml) wa­ter ¾ cup (180ml) el­der­flflower cor­dial 1 ta­ble­spoon lemon juice mi­cro (baby) mint leaves, to serve Place the wa­ter, el­der­flflower cor­dial and lemon juice in a large jug and mix to com­bine. Pour into a 20cm x 30cm shal­low metal tin and freeze for 4 hours or un­til frozen.

Us­ing a fork, rake the granita and re­turn to the freezer un­til ready to use. Spoon into glasses and top with the mint to serve. SERVES 6–8.

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