Thursday
Feb042010
Orange And Cointreau Granite Recipe
Thursday, February 4, 2010 at 1:49PM 
Orange and Cointreau Granite with Campfire Olives
and Rose Geranium
Recipe by Jackie Cameron
An orange and Cointreau granite, semi-frozen ice, with freshly-picked rose geranium and smoky campfire olives is a superb palate cleanser. Enticing!
Yields : two large portions or four smaller ones
Ingredients :
320g Fresh Oranges with the skin off or 4 Medium
30ml Cointreau – optional extra
200ml Water
Method :
1) Liquidise all the above and strain
2) Place into the freezer and using a fork, every 30 minutes – until frozen, scrape the semi-solid liquid to form ice crystals
Please post your comments and any food-related questions below.
I look forward to hearing from you.
Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713
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