CHAM­PAGNE FRUIT SALAD WITH MINT-LIME GRANITA

SERVES 8 PREP 15 MIN­UTES (PLUS FREEZ­ING) COOK 5 MIN­UTES

New Zealand Woman’s Weekly - - FOOD EXTRA -

CHAM­PAGNE FRUIT SALAD

1/ pa­paya, peeled, seeded, sliced 2 1/ hon­ey­dew melon, peeled, 2 seeded, sliced 1/ pineap­ple, peeled, thinly sliced 2 250g pun­net straw­ber­ries, halved 1 Granny Smith ap­ple, sliced 1 cup cham­pagne

MINT LIME GRANITA

2 cups wa­ter 1/ cup lime juice, plus 4 wide 3 strips zest 1/ cup caster sugar 4 1 pep­per­mint teabag 1/ cup chopped mint, plus ex­tra 4 chopped, and leaves to serve 1. Com­bine fruit in a large non-metal bowl. Pour the wine over. Chill, cov­ered, un­til re­quired. 2. MINT LIME GRANITA. Com­bine wa­ter, lime and sugar in a medium saucepan. Stir over a low heat un­til the sugar is dis­solved. Add the zest and teabag and bring to sim­mer­ing point. Re­move from heat to in­fuse for 3-4 min­utes. Re­move teabag and zest. Al­low to cool. 3. Stir in mint and trans­fer to a shal­low metal tray. Freeze for 2-3 hours un­til firm. 4. Spoon fruit salad among glasses or onto a plat­ter. Us­ing a fork, scrape along granita to form ice chips. Spoon over fruit. Serve with ex­tra mint.

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