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Frosé granita, strawberry salad and honey biscuits

delicious. magazine
  • 35 minutes
  • Serves 8 to 10

INGREDIENTS

4

Nectarines, ripe

100 g

Raspberries

250 g

Strawberries

2

Thyme, fresh sprigs

2 tbsp

Thyme, fresh leaves

1

Egg yolk, medium free-range

1/2 tbsp

Runny honey

1

Runny honey to drizzle

100 g

Castor sugar

90 g

Plain flour

50 g

Butter, unsalted

1

bottle Rose wine

3

Baking sheets lined with non-stick baking paper

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