Beetroot and Goats’ Milk Granita

Preparation info
    • Difficulty


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By Sat Bains

Published 2012

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For the Beetroot and Goats’ Milk Granita

  • 500 ml beetroot juice
  • 25 ml apple balsamic vinegar
  • salt


Mix the beetroot juice with the vinegar and season with the salt.

Set up a stand mixer with the whisk attachment. Fill half the bowl with liquid nitrogen. Start whisking on a slow speed. Pour the beetroot juice into the nitrogen in 1 steady stream. Follow this with the goats’ milk, adding a little more nitrogen if necessary. Place in a container and store in the freezer until needed.