G&T Granita… Just for Christmas
I always thought Gin & Tonic was not my drink but that was before I discovered this Gin & Tonic Granita. It is just the thing to cleanse the palate before dessert on Christmas Day and I think it looks really pretty too in its little glass with the hit of gin, (Bombay Sapphire of course) giving a lovely surprise, not overpowering just the right intensity after turkey and stuffing. Yes there is sugar in it but for the delicious 3 teaspoons of granita, I personally think it is worth it…. My other half may pass on it but I won’t be offended.
I first made granitas many years ago in Italy, blood orange and balsamic vinegar – very unusual to my Irish palate but yumm, then lemon (In Naples and the Amalfi coast where lemons abound) but this one I had forgotten about. The recipe I had stuffed in a book from a Delicious magazine and I have unearthed it to put on my Christmas Day menu…
The volume I made will serve about 6 adults…
100g caster sugar
75ml good-quality gin (we like Bombay Sapphire )
250 ml good-quality tonic water
A few sprigs of mint chopped very finely
Juice of 1 lemons
Edible flower petals make a lovely garnish if you can get them but not to worry if not – I used mint leaves
Add water and sugar to pot and heat on medium setting to dissolve the sugar. Give it a stir to help it along. Don’t boil
Add the remaining ingredients and pour into a freezer-proof container. Cool to room temperature, then freeze. After 1 hour, remove and whisk with a fork (or whizz in a food processor) to break up the ice crystals, then return to the freezer.
Repeat after another hour. Before serving, break up the granita with a fork to give it a softer texture. Serve topped with edible flower petals, such as violas, if you can get your hands on something soo lovely.