Granité of Muscat de Beaumes de Venise

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Partners 23,

Chef/proprietor Tim McEntire and partner, Andrew Thomason


  • 7 fl.oz. (200 ml.) water
  • 7 oz. (200 g.) sugar
  • 1 x 750ml. bottle Muscat de Beaumes de Venise
  • juice 1 orange
  • juice 1 lemon
  • small mint leaves for garnish


Boil the water and sugar together for 1 minute. Pour into a bowl and allow to cool.

When the syrup is cold, add the wine, orange and lemon juice and mix well together.

Pour into a large shallow tray and place in the freezer. During the course of the day lightly fork through the mixture to form small flakes.

Serve by filling long stem glasses with granité and garnish with a leaf of mint.