Gin and tonic granita

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This granita recipe from Marcus Wareing reinvents the classic British tipple into a lovely summer dessert and palette cleanser. Serve this at your next garden party, particularly if the sun is shining brightly, rather than standard gin and tonics.

First published in 2015

Ingredients

Metric

Imperial

Ingredients

  • 100ml of water
  • 200g of caster sugar
  • 150ml of gin
  • 500ml of tonic water, without saccharin
  • 2 lemons, juiced
  • 1 handful of 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
  • 100ml of water
  • 200g of caster sugar
  • 150ml of gin
  • 500ml of tonic water
  • 2 lemons
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
First published in 2015

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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