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 Recipe
- Quick Glance
- 25 M
- 4 H, 30 M
- Makes about 1 1/2 pints (750 ml)
- 1 grapefruit (yellow, pink, or ruby red), preferably organic
- A few sprigs fresh mint (about 30 g)
- Scant 2/3 cup granulated sugar (125 g)
- Generous 1 cup cold water (250 ml)
- Generous 1 cup cold tonic water (250 ml)
- 3 1/2 tablespoons gin (50 ml)
- Grapefruit bitters, for serving (optional)
- 1. Finely grate about 1 tablespoon zest from the grapefruit. Squeeze about 1/2 cup (120 ml) juice from the grapefruit.
- 2. Put the grapefruit zest, mint and sugar in a saucepan with the water. Stir over a gentle heat until the sugar has dissolved, about 1 minute. Then, turn up the heat and bring to a boil. Remove from the heat immediately and add the tonic water, gin, and grapefruit juice. Leave to cool to room temperature, then chill in the refrigerator, about 1 hour.
- 3. Strain the liquid into a freezer-proof container. You need the container to be fairly wide so the granita is quite shallow and preferably no more than 1-inch (2.5-cm) deep. A 9-by-13-inch baking dish or roasting pan works nicely.
- 4. Freeze for about an hour, until a layer of ice has formed around the edge of the granita. Scrape this off with a fork and beat it into the rest of the mixture. Repeat this 5 to 6 times, every 30 minutes, until you have a granita formed of ice crystals.
- 5. Transfer the granita to a container with a lid for storage. 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 the gin and tonic granita in small glasses splashed with a dash of grapefruit bitters, if you like.
Hungry for more? Chow down on these:
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!