Michelin-starred chef Heston Blumenthals Granita is a delicious semi-frozen dessert. Originating from Sicily, this is a perfect palette cleanser after any meal and is all made easy using the Sage Boss Blender.
|White caster sugar||240 Gram|
|Oranges||10 , juiced|
|Oranges zest||4 ((from 4 oranges))|
|Fresh ginger root||30 Gram|
|Strawberries||250 Gram ((1 punnet))|
Heat a large pot with water and castor sugar.
Add orange zest and allow to boil. Once done, allow to cool completely for half an hour.
Add orange juice to the cooled syrup and allow to stay overnight.
Next day, strain the juice using a cloth as shown in the video.
Transfer the liquid to blender with ginger and blend the contents.
Pour the mixture to ice trays and pop into freezer for 8 hours or overnight.
Using the frozen dessert option in blender, process the frozen liquid.
Garnish with strawberries.
Serve and enjoy!