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  • Rhubarb-strawberry granita
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    By Sara la Fountain

    Rhubarb-strawberry granita

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    Servings: 6-8

    PREPARATION:

     
    • 1

      Add the chopped rhubarb and strawberries to a medium-sized saucepan. Then pour in the water, sugar and lemon juice and let the sauce simmer for about 8 minutes, until the strawberries and rhubarb are soft.

    • 2

      Next, pour the sauce through a fine sieve. Save the juice and pour into a glass or metal pan measuring 12 x 8” (30 x 20 cm).

    • 3

      Put the mixture into the freezer for about 2-3 hours.

    • 4

      Crush the nearly frozen juice mixture with a fork to form chunky ice crystals.

    • 5

      Next, pour about 1 tbsp of Champagne into cocktail glasses and place the ice crystals on top.

    • 6

      Lastly, pass long cocktail sticks through the marshmallows and blowtorch them, so they soften and color nicely.

    • 7

      Place the marshmallows on the side of the glasses and decorate with strawberries and edible pink rose petals.

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  • Servings: 6-8

    PREPARATION:

     
    • 1

      Add the chopped rhubarb and strawberries to a medium-sized saucepan. Then pour in the water, sugar and lemon juice and let the sauce simmer for about 8 minutes, until the strawberries and rhubarb are soft.

    • 2

      Next, pour the sauce through a fine sieve. Save the juice and pour into a glass or metal pan measuring 12 x 8” (30 x 20 cm).

    • 3

      Put the mixture into the freezer for about 2-3 hours.

    • 4

      Crush the nearly frozen juice mixture with a fork to form chunky ice crystals.

    • 5

      Next, pour about 1 tbsp of Champagne into cocktail glasses and place the ice crystals on top.

    • 6

      Lastly, pass long cocktail sticks through the marshmallows and blowtorch them, so they soften and color nicely.

    • 7

      Place the marshmallows on the side of the glasses and decorate with strawberries and edible pink rose petals.

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