4
For the granita, juice the apples and pour the juice into a pan. Gently warm and skim off any scum that rises to the top. Strain the juice through muslin cloth and weigh the amount of juice. Divide the weight by 10 and add that amount of apple verjus (for example, if you have 250g of apple juice, add 25g of apple verjus). Tommy transfers this mixture to a spray bottle to spray into liquid nitrogen at his restaurant, but you can pour it into a container and place in the freezer for at least 2 hours to solidify at home