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

  1. 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.
  2. 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.
  3. Spoon the granita over the peaches and serve, scattered with rose petals.
  4. TIP: the granita makes a great base for a frozen daquiri- spoon into glasses, pour over some rum and serve.