GRANITA

Simply Her (Singapore) - - One Last Bite -

No other dessert beats this icy one for a truly melt-in-the-mouth treat. It can be re­fresh­ingly fruity, sub­limely tangy or lightly deca­dent, de­pend­ing on what flavours are used. $12 a glass, from Da Laura, 47 Neil Road, tel: 6224-8251

MAKE IT!

By Michele Blasi, ex­ec­u­tive chef from Da Laura COF­FEE GRANITA Make 300ml of your favourite cof­fee, dis­solve 60g brown su­gar into it and freeze overnight. Scrape it with a spoon into flaky crys­tals, then top with whipped cream to serve.

All recipes serve four.

LE­MON AND BASIL GRANITA

Boil 100ml wa­ter and 50g caster su­gar to make a syrup. Add 100ml le­mon juice and the zest of one lime to it. Pour the mix­ture into a freez­able con­tainer and leave to cool. Add 2 tbsp chopped basil leaves and freeze. Flake it, top with more basil leaves, then serve.

AL­MOND GRANITA

Bring 200ml milk, 100ml

wa­ter, 100g al­mond pow­der, 70g caster su­gar and tsp vanilla essence to the boil. Re­move from heat, strain through a fine sieve and freeze. Flake, then top with toasted al­mond

flakes to serve.

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