Gin and tonic granita, in addition to being an absolute summer must, is a palate cleanser, a dessert, an aperitif, a conversation starter, and so, so many other marvie things.
Gin and tonic granita. An inspired antidote to lazy, languid summer days, whether you consider it an aperitif, a palate cleanser, dessert, or just something essential to keep a stash of in the freezer at all times.–Renee Schettler Rossi
Gin and Tonic Granita
- Quick Glance
- Quick Glance
- 25 M
- 4 H, 30 M
- Makes about 1 1/2 pints (750 ml)
IngredientsEmail Grocery List
Recipe Testers Reviews
This gin and tonic granita is an easy recipe for a summer dinner party, show-stopping dessert! I have been saving this one for my friend's birthday celebration; it was just what I needed for this early summer dinner. It's easy to follow and if you leave yourself enough time, you can have the perfect summer dessert. I started this in the morning and it was ready for dinner! It took 2 hours to freeze, stirring every 30 minutes. I left it for 2 hours in a container before serving. I used Fever Tree brand tonic. It might be fun to serve a few fresh raspberries or blackberries on top. I served mine with some simple sugar cookies.
G&T is my Friday night tipple of choice, so I had to try this gin and tonic granita recipe! Although not strongly gin-flavored, this soft granita tastes like a cocktail frozen into a slushy—slightly bitter, zesty, and very fresh. Perfect after a rich meal or on a hot evening sitting out on the terrace. I used Fevertree Naturally Light Tonic Water and Bombay Sapphire gin—a winning combination in a glass, so I hoped it would come up trumps in the granita! Do set the timer to remind you to stir it with a fork every 30 minutes, as it's very easy to get distracted and it would then freeze into a solid lump. I stirred it 6 times over the course of 3 hours, and then served—the texture was frozen but soft and velvety. It wouldn't last for long out of the freezer but was absolutely delicious. When I make it again (as I'm sure I will!) I will add the tonic water just before it goes into the freezer rather than before chilling the mixture—I'm hoping some of the bubbles will remain and give it a slightly fizzy texture. I will also be adding more mint and (ahem) a touch more gin to make the flavor more pronounced.