Our recipe this month comes courtesy of Gourmet Traveller; a sweet and easy Moscato and Peach Granita.
500 ml peach nectar
To taste:peach liqueur (optional)
1 bottle Hungerford Hill Earlybird Moscato, chilled
Pour nectar into a container and freeze until firm (3-4 hours). Scrape into ice crystals with a fork and freeze again until required.
To serve, spoon peach granita into chilled glasses, add peach liqueur to taste, top with moscato and serve immediately.
The Australian wine industry owes a big debt of gratitude to the European settlers who introduced viticulture to our wide brown land. The diversity of our continent means Australian winemakers are spoilt for choice, with an enviable variety of climates, grape varieties and winemaking styles.