Apricot granita on burrata with black olives

Total time: 5hr 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 785 Kcal, 19g Protein, 66g Carbohydrates, 45g Fat


  • Granita
  • 5 dl water
  • 200 g sugar
  • 40 ml apricot schnapps
  • 500 g apricots, pitted
  • 0.5 organic lemon, use grated zest and juice
  • Olives
  • 125 g black olives
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 2 tbsp thyme leaf
  • salt and pepper to taste
  • Burrata
  • 4 burrata

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  • 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.
  • Tip:

    Use a loaf tin or gratin dish to freeze. Take the granita out of the freezer shortly before serving. Scrape the surface with a fork, then serve. In winter, the apricots can be replaced by oranges. The cheese can be Brie or another soft cheese, depending on personal preference.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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