GINGER, GIN & GRAPEFRUIT GRANITA
Ordinarily I would always choose ice cream over granita and sorbet but I can feel the heat and humidity of summer fast approaching so we will no doubt soon be in need of something seriously refreshing. This certainly is… you’re essentially eating boozy snow in the sunshine!
With my ice cream maker tucked away back in the UK I fear that truly successful sorbet is beyond my (slightly lazy) gasp. Granita, or Italian ice as it often gets called round here, seems far more achievable.
This does require a little more attention than the frozen treats that I usually make but I do think it’s worth it. That said, it’s pretty easy to make, you just need to remember to give it good stir every 45 minutes to break up the ice crystals as it’s freezing.
zest and juice of one pink grapefruit
200-300ml ginger beer (pick one with a bit of a kick to it)
2 tbsp gin
Dissolve the sugar in the water by bringing it boiling point in a small pan along with the grapefruit zest. Let this bubble away for 3-5 minutes then set it aside to cool completely.
Squeeze the grapefruit juice into a measuring jug and then pour in the ginger beer to make it up to the 400ml mark. Add the gin and give it a stir.
Pour in the cold sugar syrup and zest and mix the two liquids together. Put this into a freezable container, a shallow one works best, and put it in the freezer. Leave it for about 1 1/2 hours. At this point it should have started to solidify around the edges. Take it out of the freezer and beat it with a fork to break up the ice crystals. Do this every 45 minutes of so until it becomes less and less slushy when you beat it. You’ll probably need to do this about 4-5 times to achieve a good texture.
Gently beat it one last time immediately before serving to fluff it up a bit.
I can’t really decide if this more like a cocktail or a dessert so to be on the safe side I’ll be having it before and after dinner!
UPDATE!!! I tried this as a cocktail yesterday (see I wasn’t joking!) I mixed it 50/50 with extra ginger beer and a splash more gin and it was very, very good. I just thought you ought to know….