Healthy yet delicious pudding that can also be served as a breather in the middle of a lavish meal (also called in France as a “trou normand”)

Ingredients – Serves 4

• 300g caster sugar
• 3/4l water
• 1 box of Darégal frozen Mint

Preparation time: 10 min
Rest for 3 h – No cooking required

1. Pour the water and the sugar in a sauce pan.
2. Bring to the boil and keep stirring with a spatula until all the sugar has melted.
3. Add ¾ of the mint. Cover and let the mint infused until the syrup has cooled down.
4. Pour the mixture through a sieve and then into an ice-cream maker.
5. Turn it on for about 30 minutes (check your user manual).
6. Pour the mixture into an ice tray, stirring occasionally. After 2 hours, scrape the ice cream off with a fork to get a granita.
7. Pour into pretty iced glasses and put back in the freezer for an hour.
8. Sprinkle with the rest of the mint before serving.
9. Enjoy while it is still cold with honey shortbreads.

Enjoy!

Tip

I can make Granita without an ice-cream maker, mix regularly the ice-cream stored into the freezer.