Fruit salad with basil-tarragon granita

Step 1/ 7

• 125 ml water
• 75 g sugar
• 1 lemons

• zester
• saucepan

In a medium saucepan, bring water, sugar, and lemon zest and juice to a boil.

Step 2/ 7

• 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.

Step 3/ 7

• casserole dish
• sieve

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.

Step 4/ 7

• 50 g raspberries
• 50 g blackberries
• 50 g grapes
• ½ mango

• cutting board
• knife

Set berries aside. Halve grapes. Peel mango and cut into cubes.

Step 5/ 7

• ½ lemon
• 10 g confectioner’s sugar

• sifter

Transfer all fruit to a large bowl. Juice lemon and add to fruit salad, as well as sifted confectioner’s sugar. Mix well.

Step 6/ 7

• 5 g mint leaves

Pick mint leaves and roughly chop. Add to fruit mixture and mix thoroughly.

Step 7/ 7

Fill serving glasses with fruit salad and top off with granita! Enjoy with your loved ones!

Enjoy your meal!