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
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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
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
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