This granita recipe from Marcus Wareing reinvents the classic British tipple into a lovely summer dessert and palette cleanser. Serve this at the next garden party as opposed to making standard gin and tonics--your guests will enjoy the presentation, particularly when presented with organic, edible flowers
Method
1.
Heat the water with the sugar for about 5 minutes until dissolved. Add the gin, two lemons and tonic water and pour into a freezer-proof container
2.
Cool to room temperature, then freeze for 2 hours, whisking after the first and second hour
3.
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 like
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