DESSERT OF THE MONTH
TEXT ERYN CHESNEY | PHOTOGRAPHY JOE KIM | PROP STYLING ANN MARIE FAVOT
rosé sangria granita
Recipe developer and food stylist Tanya Eng creates a refreshing frozen treat.
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Topped with fresh basil leaves, this dessert pays homage to the verdancy of summer.
or children, there’s nothing more exciting than diving into an icy cold snow cone on a sweltering summer afternoon. As the intense heat of August marches on, we start longing for one more taste of that frosty, syrupy goodness. This grown-up version is flavoured with pink grapefruit and guava juices, lending the frozen treat a more refined taste than the artificial red cherry and blue raspberry varieties we enthusiastically slurped down once upon a time. And with a healthy spike of rosé wine in the mix, this is the perfect adult refresher for backyard barbecues and happy hours alike. We’ve ditched the paper cones in favour of something a little more sophisticated, but (no judgement here!) that’s totally up to you.
INGREDIENTS 1 ½ ½ ½ 1 1 3
40 |
STYLEATHOME.COM AUGUST 2014
S @H
cup granulated sugar cup pink grapefruit juice cup guava juice cup fresh basil leaves, plus more for garnish tsp orange zest tsp lemon zest cups rosé wine
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PHOTOGRAPHY, JOE KIM/TC MEDIA
MAKES 4 CUPS
