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Spicy vanilla and rum granita Serves 4 1 litre water 60 g sugar 3 fresh mint 1 ml fennel seeds 2 cloves 1 cinnamon stick 1 star anise 1 ml coriander seeds

1 lemon, juiced and zested 1 vanilla pod, sliced lengthways 4 tots rum crystallised lemon peel for garnish

Combine all the ingredients, except the rum, and bring to the boil. Cool down and allow to infuse overnight. Freeze until needed. Just before serving, scrape with a fork to form fine ice crystals. Pour one tot of cold rum into each glass, top with vanilla granita and garnish with crystallised lemon peel.


Cape made booklet - 2017  
Cape made booklet - 2017