Apricot Granita with Black Olive Burrata

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

For 4 people

Nutritional Information

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


  • Granité
  • 5 dl Water
  • 200 g sugar
  • 40 ml apricot schnaps
  • 500 g apricots, pitted
  • 0.5 organic lemons, use grated zest and juice
  • Olives
  • 125 g black olives
  • 1 tbsp. red wine vinegar
  • 1 tbsp. olive oil
  • 2 tbsp. thyme leaves
  • salt and pepper to taste
  • Burrata
  • 4 Burrata

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  • Granité

    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 container. 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, open up the middle. Place the marinated olives in the middle and serve the granita on top.
  • Tipp:

    Als Gefriergefäss eignet sich eine Cakebackform oder Gratinform. Das Granité kurz vor dem Servieren aus dem Kühlfach nehmen und mit einer Gabel an der Oberfläche kratzen und servieren. Im Winter können die Aprikosen mit Orangen ersetzt werden. Der Käse kann je nach Geschmack ein Brie oder anderer Weichkäse sein.

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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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