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Le Chaudron recipe
Granité framboise rose
Raspberry rose granita
⏱ 280 minServes 4Medium100 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)fresh or frozen raspberries
100 g (3½ oz)superfine sugar
300 ml (1¼ cups)filtered water- 2 tbspfood-grade rose water
Juice of ½ lemon
- 500 g (18 oz) fresh or frozen raspberries
- 100 g (3½ oz) superfine sugar
- 300 ml (1¼ cups) filtered water
- 2 tbsp food-grade rose water
- Juice of ½ lemon
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the syrup: bring the water and sugar to a simmer until dissolved.
- Let cool for 15 minutes.
- Blend the raspberries with the lemon juice for 1 minute until smooth.
- Strain through a fine sieve, pressing well, to remove all the seeds.
- Mix the purée into the syrup and add the rose water.
- Pour into the dish (a 2 cm / ¾ in layer), cover and freeze for 4 hours.
- Scrape with a fork every hour.
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