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Ingredients:
For granita:
- 150 g sugar
- 200 ml of water
- 2 tablespoons raspberry liqueur
- 500 g raspberries
- squeezed juice of one lemon
For the balsamic caramel:
- 100 g powdered sugar
- 100 ml sweet cream
- 2 tablespoons balsamic vinegar
Instructions:
Preparation:
1
In a small saucepan, heat the sugar with 200 ml of water over a medium heat and stir until the sugar dissolves. Remove from the heat and stir in the raspberry liqueur and leave to cool.
2
In a food processor, blend the raspberries with the lemon juice, then add them to the cooled sugar syrup. Strain the mixture through a fine strainer and mash with the back of a spoon to make a raspberry puree. Add to a freezer container or baking tray and freeze, whisking every 30 minutes with a fork until frozen.
3
To make the balsamic caramel, add the icing sugar to a saucepan and cook over a medium heat. Cook, stirring regularly, until the sugar becomes liquid and takes on a deep caramel colour.
4
Remove from the heat and carefully pour in the cream while whisking. Allow to cool to room temperature and stir in the balsamic vinegar.
5
Crumble the granita with a fork and sprinkle liberally over the vanilla ice cream scoop and drizzle with the caramel sauce.
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