Kiwi Cider Granite

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel and slice the kiwis. Boil up cider, 100 ml water, lemon juice, sugar and kiwi, except for 8 slices for decoration. Skim off foam. Puree with a cutting stick.

2. 2

   Place in the freezer for 3-4 hours, stirring several times. For the sauce drain the apricots. Collect the juice. Cut 2 apricots into slices. Puree the remaining apricots, 100 ml apricot juice and vanillin sugar.

3. 3

   Pour the granitée with the retained fruit into pre-cooled dessert glasses. Sauce extra rich.