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Horseradish Granité

  • ACTIVE: 15 MIN
  • SERVINGS: Makes 3/4 cup

This light granité tops Tristan Welch's Spinach Soup.

Plus: More Soup Recipes and Tips

  1. 1/2 cup milk
  2. 2 tablespoons prepared horseradish, drained
  3. Salt
  1. In a blender, puree the milk with the horseradish. Transfer to a small glass baking dish and season with salt. Freeze for about 1 hour, until firm. Using a fork, scrape the granité until snow-like. Serve right away.
Make Ahead The granité can be frozen for up to 3 days. Let stand at room temperature for 10 minutes before scraping.

Serve With Spinach Soup.
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