14 October 2013 - by -
Seize the moment to wow your family and friends with the ultimate summer patio indulgence of delicate Pongrácz granita served with oysters.
With the refreshing, crisp green apple flavours of the Pongrácz in the icy granita crystals cutting through the rich oysters, this luxurious combination enjoyed with endless flutes of the Pongrácz Brut, is a real summer winner. This semi-frozen delicacy is easy to accomplish for anyone with a deep freeze.
Besides the green apple tones, the nuttiness of freshly baked bread of this classic Pongrácz blend of Pinot noir and Chardonnay comes through beautifully in the granita.
Here’s how you make it:
Makes 1,5 l
375 ml (1 ½ cups) water
180 ml (¾ cup) castor sugar
Seeds of 1 vanilla pod (optional)
1 × 750 ml Pongrácz Brut
1. Place the water and sugar in a pot over medium-low heat and stir until the sugar has dissolved. Add the vanilla (optional) and set aside to chill.
2. Add the Pongrácz to the syrup and stir to combine. Pour into a shallow tray and place in the freezer for 5 to 6 hours, or overnight.
3. Using a fork scrape the mixture to break it up into ice crystals. Cover with plastic and freeze for another hour.
4. Serve the granita on the oysters with lemon wedges.
For that extra wow factor, place an oyster crowned with granita on top of a flute of Pongrácz Brut.
For more on Pongrácz, visit www.pongracz.co.za, Facebook or follow @Pongracz on Twitter.
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