Raspberry granita with mint yogurt

Step 1/ 8

• ½ lime

• zester
• citrus juicer (optional)

Zest lime and juice it.

Step 2/ 8

• 75 ml water
• 75 g sugar
• 250 g raspberries

• cooking spoon
• small sauce pan

Boil water with sugar, add raspberries and let simmer for approx. 10 – 12 min. on low heat.

Step 3/ 8

• hand blender

Next, puree everything with the hand blender.

Step 4/ 8

• strainer
• large bowl
• ladle

Now strain the mixture through a strainer into a large bowl.

Step 5/ 8

• 75 ml white wine
• 10 ml raspberry brandy

• whisk

Add white wine, raspberry brandy, lime juice, and lime zest and mix well with a whisk.

Step 6/ 8

• baking dish
• freezer

Pour the liquid into a baking dish approx. 25cm x 35cm and put into the freezer.

Step 7/ 8

• fork

After approx. 2 – 3 hours, when the edges are partly frozen, stir the mixture once with a fork. Then, leave in the freezer for at least an additional 2 – 3 hours to solidify.

Step 8/ 8

• 100 g yogurt
• 25 g confectioner's sugar
• ¼ lime
• 5 mint leaves

• cutting board
• knife
• small bowl

For the mint yogurt, mix natural yogurt with confectioner's sugar and the lime juice. Cut the mint leaves into thin strips and fold into the yogurt.

Enjoy your meal!