Muscadel shooters

Muscadel shooters

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  • 6
  • Easy
  • Dairy free Fat conscious
  • 15 minutes, plus freezing time
  • 5 minutes


  • 350 g sugar
  • 2 cups water
  • 1/2 cup Muscadel
  • 200 g fresh raspberries, puréed

Cooking Instructions

Dissolve the sugar in the water over medium heat. Add the Muscadel. Set aside to cool completely. Stir in the raspberries.

Pour the mixture into a large, shallow dish and freeze. Rake the mixture with a fork every half hour, remembering to scrape the sides and the bottom of the dish. Do this until the mixture is completely frozen. Leave in the freezer until an hour before serving.

To serve, remove the granita from the refrigerator and allow it to stand at room temperature. You can scrape the top of the frozen mixture with a large spoon.

Serve in chilled glasses.

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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