Horseradish Granité

This light granité tops Tristan Welch's Spinach Soup.

Plus: More Soup Recipes and Tips

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  • Servings: Makes 3/4 cup

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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 <em>granit&#233;</em> 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

458143 recipes/horseradish-granite 2013-12-06T23:32:38+00:00 Tristan Welch fall|winter|sauces-and-condiments|8|basic-easy|no-cook|vegetarian january-2009,Tristan Welch,Launceston Place,horseradish granite,frozen horseradish,ice garnish recipes,horseradish-granite 458143

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