Gin and tonic granita
Item 1 of 1
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
discover more:
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
SAVE RECIPE
Method
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
- 1 handful of edible flowers
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2025