Granitee of Strawberries and Orange Liqueur

Halve the oranges and scrape out the pulp with a Parisienne-TL or cookie cutter. Use pulp elsewhere: only the half-skins are used here as give.

Boil water with sugar, mix in orange liqueur, port, red wine, pureed strawberries and grated orange peel. Fill this spiced water into orange peels and place in the freezer at minus 18 °C for 24 hours.

Place in the refrigerator for one hour before serving.

Bring the orange halves to the table on a cloth napkin folded into an artichoke. As you eat, scrape out the granité with a spoon.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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