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Gin and tonic granita

by Marcus Wareing
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
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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
SAVE RECIPE

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
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Marcus Wareing

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

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