Fruit salad with basil-tarragon granita
zester, saucepan, large bowl, casserole dish, sieve, cutting board, knife, sifter
How to cut a mango
How to zest citrus fruits
Nutrition per serving
- 125 ml water
- 75 g sugar
- 1 lemons
In a medium saucepan, bring water, sugar, and lemon zest and juice to a boil.
- 10 g basil
- 5 g tarragon
- large bowl
Pick basil and tarragon leaves and place in a large bowl. Douse with boiling sugar water. Then allow to cool.
- casserole dish
Place sieve inside of a casserole dish. Pour basil-tarragon syrup through the sieve and remove wilted herbs. Transfer granita to freezer and allow to set for approx. 5 – 6 hours.
- 50 g raspberries
- 50 g blackberries
- 50 g grapes
- ½ mango
- cutting board
Set berries aside. Halve grapes. Peel mango and cut into cubes.
- ½ lemon
- 10 g confectioner’s sugar
Transfer all fruit to a large bowl. Juice lemon and add to fruit salad, as well as sifted confectioner’s sugar. Mix well.
- 5 g mint leaves
Pick mint leaves and roughly chop. Add to fruit mixture and mix thoroughly.
Fill serving glasses with fruit salad and top off with granita! Enjoy with your loved ones!