Country Gardens - - GARDEN KNOW-HOW -

Prep: 20 min­utes To­tal Time: 3 hours 35 min­utes

3 cups Blue­berry Granita 1 pint pur­chased co­conut gelato (2 cups) 2 Tbsp. honey 2 cups fresh blue­ber­ries 1 750-ml bot­tle sparkling rosé wine or club soda, chilled ½ cup very thinly sliced fresh basil leaves

Pre­pare and freeze Blue­berry Granita.

Scoop granita and gelato into six 10- to 12-oz. glasses. Driz­zle each with honey and top with blue­ber­ries. Pour rosé over each. Gar­nish with basil and serve im­me­di­ately.


In a medium saucepan com­bine 1 cup wa­ter, ¾ cup su­gar, and 2 tsp. lemon zest; bring just to boil­ing over medium heat, stir­ring to dis­solve su­gar. Re­move from heat; trans­fer to a large bowl. Freeze 15 min­utes. Mean­while, puree 4 cups blue­ber­ries and 2 Tbsp. lemon juice in a food pro­ces­sor un­til nearly smooth. Strain puree through a fine-mesh sieve; dis­card solids. Stir puree and ½ cup sparkling rosé wine into cooled syrup (chill re­main­ing wine un­til needed for floats). Pour mix­ture into a 3-qt. rec­tan­gu­lar bak­ing dish. Cover and freeze 1 hour. Scrape sides with a fork. Cover and freeze 2 hours more or un­til firm, scrap­ing down sides once. Store in the freezer up to 3 months.

Num­ber of Serv­ings: 6

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