Boil the water and sugar (syrup) together. Leave to cool in a container. Add the Saint-Emilion and the juice squeezed from the fruit.
Put in the freezer or freezer. Leave for 1 hour.
Take out and, using a fork, rake up and down. Put back in the cold and so on.
Proceed in this way until the whole crystallizes in light flakes.
Serve by the spoonful in frosted tasting glasses.
My advice:You can do the same with Sauternes or champagne.
Joëlle's point of view:Always very pleasant to serve in a cup in the middle of a good meal, garnished with a mint leaf.
And I kiss all my great winegrower friends in Saint-Emilion.
Chef Hubert's Favorite Recipes
