17.02.18

Moscato and Peach Granita

Written by GOURMET TRAVELLER

Our recipe this month comes courtesy of Gourmet Traveller; a sweet and easy Moscato and Peach Granita.


You'll need
500 ml peach nectar
To taste:peach liqueur (optional)
1 bottle Hungerford Hill Earlybird Moscato, chilled

Method
Pour nectar into a container and freeze until firm (3-4 hours). Scrape into ice crystals with a fork and freeze again until required.
To serve, spoon peach granita into chilled glasses, add peach liqueur to taste, top with moscato and serve immediately.

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