Monday, December 17, 2007

Cava Granita

750 ml Cava Mediterraneo
660 ml water
260 g castor sugar
Bring 1/3 water and sugar to the boil to make a clear sugar syrup.
Combine with the remaining 2/3 water to cool down the syrup.
Add syrup to the Cava and give a quick whisk to combine.
Freeze until set.

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