Sparkling Shiraz Jelly with Almond Granita

Name: Sparkling Shiraz Jelly with Almond Granita
Ingredients: 750 ml (3 cups) sparkling shiraz; 165 gm (3/4 cups) caster sugar; 7 titanium strength gelatine leaves (35gm), softened in cold water for 5 minutes; Red vein sorrel, to serve; Almond granita; 240 gm (1½ cups) whole blanched almonds; 50 gm icing sugar, sieved; 2 tbsp caster sugar; 500 ml (2 cups) almond milk

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This Christmas dessert recipe for sparkling shiraz jelly with almond granita is a refreshing, festive treat to make for the festive season.

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Ingredients

750 ml (3 cups) sparkling shiraz
165 gm (3/4 cups) caster sugar
7 titanium strength gelatine leaves (35gm), softened in cold water for 5 minutes
Red vein sorrel, to serve
Almond granita
240 gm (1½ cups) whole blanched almonds
50 gm icing sugar, sieved
2 tbsp caster sugar
500 ml (2 cups) almond milk