Raspberry Granita with Peaches & Rosewater Yoghurt
400g FAGE Total
300g fresh or frozen raspberries
Zest & juice ½ lemon
7 tbsp agave nectar
Few drops rosewater
4 ripe peaches, sliced
Edible rose petals, to garnish
- Put the raspberries, lemon zest and juice, 4 tablespoons agave and 150ml water into a food processor and whizz until pureed. Strain through a fine sieve into a plastic freezer-proof container. Cool completely then place in the freezer for 1 hour. Stir well and freeze for another hour. Mash with a fork and continue freezing until firm. Scrape with a fork to make a crystals.
- Mix the FAGE Total with the remaining agave nectar and rosewater to taste, spoon into 4 glasses, top with peaches and chill until ready to serve.
- Spoon the granita over the peaches and serve, scattered with rose petals.
- TIP: the granita makes a great base for a frozen daquiri- spoon into glasses, pour over some rum and serve.