There is nothing lovelier than a Granita, made easily of course and the pleasure is certainly in the freezing. Whether to cool you down on a hot day, a Granita is a cooling and refreshing respite to the heat. Whilst after a meal in Winter, it reminds us of summer days but giving sharp notes of flavour after a rich meal.
I have 2 versions on my recipe pages with the combination of an ingredient, Rosemary. It's easy to get and grow which pairs perfectly with Lemons and offers a fragrant sweetness that only fresh Rosemary can give. This recipe is boozy using Vodka (you can substitute Gin or Prosecco) easily turning to an alcoholic slushy – Yum!. These two recipes have different textures. This alcohol version is slushier in nature as the alcohol prevents the complete freezing and melts in the mouth.
Ingredients - Alcoholic Version
100g Caster Sugar
350ml or small to medium sized bottle of Vodka/Prosecco/Gin
5 freshly squeezed Lemons
1 small egg white whisked
3 bushy Rosemary long sprigs
Put the Caster Sugar and Alcohol in a small pan adding the Rosemary sprigs and simmer for 10 minutes. Remove from the heat and cool in the fridge or on an outside window sill (if made in the winter as it is cooler outside) and when cooled bring in and remove the Rosemary sprigs.
Freshly squeeze the lemon for the juice and remove the pips.
Start the Magimix Gelato Expert machine on its cooling function for 5 – 10 minutes.
Start the Granita function.
Add the Sugar and Alcohol mixture
Add the Lemon juice
Add the whisked egg white
Continue on the granita cycle until the flickering switch indicates it has finished.
Serve immediately or freeze in a container in the freezer ensuring you turn it over with a fork to get the ice crystals forming.
If making without a Machine, then combine the ingredients and freeze turning the ingredients over with a fork every 4 hours. Continue to do this until the Granita mixture is fluffy and frozen nicely. Upon serving ensure you turn over with a fork to get a grainy icy texture.
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