Gin and bitter grapefruit granita

Gin and bitter grapefruit granita

By
From
Citrus
Makes
750 ml
Photographer
Mowie Kay

One of the best things about making my own cordials has been matching them to favourite tipples. I discovered both cordials are wonderful added to a gin and tonic, and this recipe takes similar flavours to make a superbly refreshing granita. If you happen to have made the grapefruit cordial, you could add a slug of it too.

Ingredients

Quantity Ingredient
1 grapefruit, finely grated zest and juice, (yellow or pink)
a few sprigs mint, (grapefruit mint if you have it, spearmint otherwise)
125g granulated sugar
250g water
250ml tonic water
50ml gin
grapefruit bitters, to serve (optional)

Method

  1. Put the grapefruit zest, mint and sugar into a saucepan with the water. Stir over a gentle heat until the sugar has dissolved then turn up the heat and bring to the boil. Remove from the heat immediately, then add the tonic water, gin and grapefruit juice. Leave to cool to room temperature, then chill in the refrigerator.
  2. Strain the liquid into a lidded freezer-proof box. You need it to be fairly wide, so the granita is quite shallow, about 2–3cm deep. Freeze for an hour, or until a layer of ice has formed around the edge of the granita. Scrape this off with a fork and beat into the rest of the mixture. Repeat this every 30 minutes, until you have a granita formed of ice crystals. Leave in the freezer until you are ready to eat, but if you are leaving it for any length of time, you are going to need to break it up fairly regularly. Serve in small glasses, with a dash of grapefruit bitters, if you like.
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