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Fruit salad with basil-tarragon granita
Ingredients
Utensils
zester, saucepan, large bowl, casserole dish, sieve, cutting board, knife, sifter
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How-To Videos
How to cut a mango
How to zest citrus fruits
Nutrition per serving
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!
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