Avocado and basil granité with Prosecco
Originally, granita is a half frozen dish from Italy. It makes for an excellent entremet or simple dessert, when enjoying a festive dinner, for example. The granita is based on sugar and water and in respect of the other ingredients, feel free to combine or experiment to your heart’s content. This recipe is for an avocado, basil and Prosecco granita. Although you don’t need the Big Green Egg to make it, it will combine brilliantly with one of our menus !
For the granité
- 2 limes
- 50 g sugar
- 2 small avocados
- 2 sprigs basil
- 1 bottle of Prosecco
PREPARATION IN ADVANCE
- While the wild boar pâté is cooking, squeeze the juice from the limes, combine with the sugar and bring to the boil. Turn off the heat and allow to cool. Meanwhile, cut the avocados in half, and remove the pit and peel. Pick the leaves of the basil.
- Place the sweetened lime juice, the avocado and the basil leaves in a food processor and blend until smooth. Spoon the mixture into a shallow container and place in the freezer for at least 6 hours.
Remove the frozen avocado mixture from the freezer and use a fork to scrape off thin flakes. Distribute over six flute glasses, top up with Prosecco, stir shortly and serve immediately.
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