Champagne, basil & kiwi granita – the perfect topper for favorites from oysters, salads and desserts.

INGREDIENTS:
750ml Champagne or sparkling wine
3 x Bunch Basil – Leaves
3 x Kiwi fruit
50g Caster sugar
50ml Water

METHOD:

1.      Combine sugar and water over heat, stir until the sugar dissolves – Chill.
2.      Combine the champagne and the sugar water.
3.      Blend basil and kiwi fruit with 1/3 of liquid until smooth, add remaining liquid and blend.
4.      Strain mixture through fine cheese cloth.
5.      Place in shallow dish, freeze.
6.      Remove from freezer and using a fork, scrape the mixture to form ice crystals.
7.      Place generous scoop onto your desired oyster or dish.

Enjoy!