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Lemon and Mandarin Granita

Rita’s intermezzo (palate cleanser) recipe from week 3 of Come Dine With Me Australia.



  • 1.

    Pour the lemon and mandarin juices into a saucepan, adding the castor sugar, and boil on a low heat until the sugar dissolves

  • 2.

    Once completely cooled, pour a litre jug of ice cubes into a blender, and crush finely, then adding the juice mixture slowly until it becomes a creamy slush.

  • 3.

    Add 1 to 2 tablespoons of Limoncello liquor to the mixture, for the alcohol version. Serve in individual liquor glasses, and garnish with a slice of mandarin dipped in Limoncello, along with a mint leaf, to the top of each glass.

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Andrew Graham

Sparkling Whites, Pinot Gris and Dessert Wines are the best wines to pair with Lemon and Mandarin Granita.


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