Mango and Orange Granite with
Raspberry Wine

Submitted by Joel Lafond, Executive Chef with the Shaarey Zedek Synagogue Catering Department

 

Granite is the French term for flavoured ice. As a simple, melt-in-your-mouth dessert or a palate
cleanser between courses, granite goes down smoothly when the temperature soars. In addition
to fruits and berries, Manitoba is also home to some good berry dessert wines. The wine used in this recipe is from Rigby Orchards in Killarney, Manitoba.

 

Yield: 12 - 4 oz servings

 

Ingredients

Method

Juice the oranges and limes. Peel and cut the mangoes and zest one orange.

Purée all ingredients in food processor or blender. You may want to strain this through a sieve, although it is not absolutely necessary.

Freeze mixture in a shallow pan. Stir the mixture occasionally in the first few hours, then let it freeze solid overnight.

To serve, scrape granite with a fork (appears "shaved") or use a melon-baller for round ice cubes.

Presentation ideas: serve in a champagne or martini glass, or glass bowl.

Pour a small amount of raspberry wine over the granite, approximately one ounce. For a non-alcoholic variation, replace wine with 75 ml (1/4 cup) of sugar.