Peach carpaccio and basil scented blackberry granita
Method
Place the blackberries in the freezer overnight. Place the water and sugar in a pan and bring to boil. Add the lavender flowers and set aside to cool down. When cold, thinly slice the peaches and marinate in the lavender syrup.
Place all the ingredients for the hibiscus in a pan and bring to boil, cook for 2–3 minutes and set aside to cool. Strain the syrup before serving.
Dry toast the peeled pistachios in a pan with a sprinkle of salt for 2–3 minutes on medium heat. Chop in a blender.
Make the granita at the last moment before serving. Place all the ingredients in a blender or ice crusher and blend in short pulses, then serve immediately.
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Win one of 2 Family tickets for up to 2 adults and 3 children to this year’s Lincolnshire Show!![]()
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Lincolnshire Show returns for what promises to be a wonderful two days of family fun and celebration of our great county. Now in its 140th year and organised by the Lincolnshire Agricultural Society, the Lincolnshire Show has grown to become one of the county’s flagship annual events. Attracting over 60,000 visitors across two days, this year’s event held on 18th and 19th June promises an action-packed line-up. Lincolnshire Life has 2 family tickets to be won.![]()
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Visit www.lincolnshirelife.co.uk/leisure/win-one-of-2-family-tickets-for-up-to-2-adults-and-3-children-... to enter today!
