Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Orange and Cointreau Granite with Campfire Olives and Rose Geranium Recipe

Orange Cointreau Granite Photo : Jackie Cameron

Orange Cointreau Granite
Photo : Jackie Cameron

Orange and Cointreau Granite with Campfire Olives and Rose Geranium Recipe

An orange and Cointreau granite, semi-frozen ice, with freshly-picked rose geranium and smoky campfire olives is a superb palate cleanser. Enticing!

Yields : two large portions or four smaller ones

Ingredients :

320g Fresh Oranges with the skin off or 4 Medium

30ml Cointreau – optional extra

200ml Water

Method :

1) Liquidise all the above and strain

2) Place into the freezer and using a fork, every 30 minutes – until frozen, scrape the semi-solid liquid to form ice crystals

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron 
Head Chef 
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713