Strawberry vodka granita recipe

A refreshing pudding to serve after a spicy main course. Vary the alcohol depending on what you have to hand – orange based liqueurs and Crème de Cassis work well too. 

The granita can be made up to 3 hours ahead of time and eaten straight from the freezer. If frozen for ay longer, remove from the freezer and allow 10-15 minutes in the fridge to soften before serving. For a special occasion, omit the vodka and water and use 300 ml (1/2 pint) Champagne or a sparkling wine, such as Prosecco.

Ingredients

Details

  • Cuisine: English
  • Recipe Type: Dessert
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 0 mins
  • Serves: 4

Step-by-step

  1. Put the conserve, lemon juice and orange juice and 300 ml (1/2 int) water in a small saucepan. Heat gently, stirring, until the conserve has melted. Leave to cool, then stir in the vodka.
  2. Pour the mixture into a shallow freezer- proof container and put in the freezer for 1 hour. Ice crystals will have started to form around the edge of the container, so take a fork and stir them into the middle.
  3. Return the container to the freezer for a further hour and stir in the ice crystals again. Repeat until all the liquid has frozen and the container is full of fluffy ice.
  4. Serve in tall glasses or champagne flutes with galettes or any fine sweet biscuit.

Recipe taken from the Bonne Maman cookbook.

You might also like

Spiced chocolate ice cream

The ice cream taste test

The coolest ice cream shops

 

Comments


View Comments

Share the love