Peach carpaccio and basil scented blackberry granita

Serving size: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients:

2 firm peaches or nectarines
50ml water
50g granulated sugar
Pinch of fresh lavender flowers

For the granita:
250g blackberries
½ teaspoon of chopped fresh basil
1 tablespoon of caster sugar

For the hibiscus syrup:
100ml water
80g demerara sugar
1 tablespoon of dry hibiscus flowers
The juice of 1 lime
100g peeled Sicilian pistachios
Pinch of salt

Featured in:
September 2013
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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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