Gin and tonic granita

by Marcus Wareing

Item 1 of 1

Dessert
easy
8
30 minutes

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

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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

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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

1 handful of edible flowers

First published in 2015

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

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