| Created by | Spinneys |
| Prep time | 15 minutes |
| Chilling Time | Allow the tea to cool completely |
| Freezing time | 30 minutes |
| Cook time | 20 minutes |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFTo make the raspberry granita, place the raspberries and apple juice in a blender and blitz until smooth. Strain through a fine sieve, then pour into a shallow freezer-safe container. Freeze for 3–4 hours, scraping with a fork every hour to create icy flakes.
To make the poached fruit, split the vanilla bean lengthways. Place the water, honey, Earl Grey tea bag and vanilla bean in a medium-sized saucepan and bring to a gentle simmer over a medium heat. Add the whole stone fruits to the poaching liquid and simmer for 2 minutes, or until just tender but still holding their shape. Remove the fruit with a slotted spoon and plunge it into ice water. Carefully peel the skins off the apricots and peaches. Set the fruit aside. Discard the tea bag and vanilla bean from the syrup and allow to cool completely, then chill well.
When ready to serve, spoon the Biotiful Natural Protein Kefir into shallow bowls. Arrange the cooled poached fruit over the kefir, drizzle over some of the syrup, then top with a generous spoonful of raspberry granita.
