Givré rosemary granita



  • 375 ml Givré
  • 35 g sugar
  • Rosemary sprig

In a saucepan, heat Givré ice cider, sugar and 100 ml of water without bringing to a boil.

Remove from heat; add a rosemary sprig and let sit for five to ten minutes.

Filter if required and cool.

Place in freezer.

Every hour, mix with a fork to loosen the ice crystals, until granita consistency is achieved.

Serve as a trou normand (palate cleanser between courses) or as dessert with fruit and cookies.

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Recette Givré