Gin and Tonic Granita

V | GF

This light and slightly boozy granita dessert is the perfect way to finish a meal! A sophisticated palette cleanser, you'll fall in love with this icy dish!

by Tom Kerridge
Serves
8
Course
Dessert
Prep. Time
10 Mins
Cook Time
4 Hrs
  • Ingredients
  • Method

Ingredients

Method

1

Bring 120ml/4fl oz water and the caster sugar to a boil. Once the sugar has dissolved, remove it from the heat. Add the gin, tonic, lemon juice and the grated eating apples. Set aside to cool completely, then pour the mixture into a plastic freezer-proof container and place in the freezer.

2

Every 30 minutes, remove from the freezer and whisk. Repeat this until frozen (this will take about 3-4 hours).

3

To make an apple caramel, heat the apple juice until reduced in volume to a thick caramel (this will take approximately 45 minutes). Remove from the heat and whisk in the butter. Leave to cool.

4

To serve, remove the granita from the freezer and break up with a fork to create a ‘slush puppy’ texture. Sprinkle the diced Braeburn apple on top and serve with the apple caramel.

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