for 4 person

Granita

5 dl	water
200 g	sugar
500 g	apricots, pitted
½	organic lemon, use grated zest and juice
40 ml	apricot schnapps

Olives

125 g	black olives
1 tbsp	olive oil
1 tbsp	red wine vinegar
2 tbsp	thyme leaf
	salt and pepper to taste

Burrata

4

burrata

How it's done

Granita

To make the granita, pour the water and sugar into a small pan and bring to the boil, reduce the heat and simmer for approx. 2 mins. Add the apricots, return to the boil. Remove the pan from the heat, allow to cool a little. Add the lemon zest, lemon juice and schnapps. Puree the mixture, strain it through a fine sieve into a shallow dish.

Cover and freeze the mixture for approx. 5 hrs., scrape the mixture four times with a fork until frozen.

Olives

Place the olives in a bowl, add the oil, vinegar and thyme, season and mix well.

Burrata

Plate up the burrata, prise open the middle. Place the marinated olives in the centre and serve the granita on top.

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