Strawberry vodka granita recipe
A refreshing pudding to serve after a spicy main course. Vary the alcohol depending on what you have to hand – orange based liqueurs and Crème de Cassis work well too.
The granita can be made up to 3 hours ahead of time and eaten straight from the freezer. If frozen for ay longer, remove from the freezer and allow 10-15 minutes in the fridge to soften before serving. For a special occasion, omit the vodka and water and use 300 ml (1/2 pint) Champagne or a sparkling wine, such as Prosecco.
Ingredients
- 1 x 370g jar strawberry conserve
- 2 tbsp lemon juice
- 2 tbsp orange juice
- 4 tbsp vodka
- 4 galettes, to serve
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Put the conserve, lemon juice and orange juice and 300 ml (1/2 int) water in a small saucepan. Heat gently, stirring, until the conserve has melted. Leave to cool, then stir in the vodka.
- Pour the mixture into a shallow freezer- proof container and put in the freezer for 1 hour. Ice crystals will have started to form around the edge of the container, so take a fork and stir them into the middle.
- Return the container to the freezer for a further hour and stir in the ice crystals again. Repeat until all the liquid has frozen and the container is full of fluffy ice.
- Serve in tall glasses or champagne flutes with galettes or any fine sweet biscuit.
Recipe taken from the Bonne Maman cookbook.
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