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Apricot granita on burrata with black olives
25 m active | 5 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 785
  • Fat about 45g
  • Carbohydrates about 66g
  • Protein about 19g
This is needed
This is needed for 4 people
  • 5 dl water
  • 0.5 organic lemon, use grated zest and juice
  • 500 g apricots, pitted
  • 200 g sugar
  • 40 ml apricot schnapps
  • 125 g black olives
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 tbsp thyme leaf
  • salt and pepper to taste
  • 4 burrata
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And that's how it's done
And that's how it's done
To make the granita, pour the water and sugar into a small pan and bring to the boil, reduce the heat and simmer for approx. 2 mins. Add the apricots, return to the boil. Remove the pan from the heat, allow to cool a little. Add the lemon zest, lemon juice and schnapps. Puree the mixture, strain it through a fine sieve into a shallow dish. Cover and freeze the mixture for approx. 5 hrs., scrape the mixture four times with a fork until frozen.
Place the olives in a bowl, add the oil, vinegar and thyme, season and mix well.
Plate up the burrata, prise open the middle. Place the marinated olives in the centre and serve the granita on top.