Horseradish Granité

This light granite tops Tristan Welch's Spinach Soup.

Plus: More Soup Recipes and Tips

  • Active:
  • Total Time:
  • Servings: Makes 3/4 cup
KEY: Fall, Winter, Sauces & Condiments, Basic/Easy, No-Cook, Vegetarian

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  • 1/2 cup milk
  • 2 tablespoons prepared horseradish, drained
  • Salt

How to make this recipe

  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.

Contributed By Published January 2009

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