A granita is a very grown-up dessert, bitter and alcoholic sherbet made from fresh fruit juice, this is the perfect end to a heavy meal, or a great refresher on a hot day.
The lekka thing about granita – all you need is a freezer and a fork, no messing around with ice cream machines or any of that nonsense. This recipe was adapted from the wonderful book “crazy water pickled lemons”, which I highly recommend.
Grapefruit and Angostura granita
- 500ml Freshly squeezed grapefruit juice Including pulp!
- 150g White sugar
- A dash of Angostura bitters
- 3 Tbsp Jaegermeister Can add loads more if you want, and you can also substitute for any spiced alcohol you have on hand.
- Bring the grapefruit juice and sugar to a boil in a saucepan and stir until the sugar is dissolved.
- Remove from the heat, add the bitters and Jaeger and set aside to cool. Add to a shallow container and put in the freezer, stirring with a fork every half an hour or hour until frozen – you want a rough, flaky texture. Serve in chilled glasses!