Friday - - Ramadan Recipe Special -

Cooking time 15 min­utes plus ex­tra for freezing Serves 4 FOR THE GRANITA: 200g (1 cup) sugar 250ml (1 cup) wa­ter 500ml (2 cups) grape­fruit juice 15ml (1 tbsp) fresh mint, chopped Zest of 1 lemon FOR THE FRUIT SKEW­ERS: 4 plums, halved 4 peaches or nec­tarines, quar­tered For the granita, heat the sugar, wa­ter and juice in a saucepan un­til it boils. Stir to dis­solve the sugar. Al­low to cool, then mix in the mint and zest. Pour into a shal­low dish and freeze for at least 6 hours, scrap­ing the sur­face with a fork ev­ery 2 hours to form a grainy tex­ture. For the skew­ers, heat a grid­dle pan to hot. Di­vide the fruit be­tween 4 skew­ers and lightly grill the fruit on all sides un­til ten­der. Serve with the granita on the side.

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