Gin and grapefruit tonic granita
( SERVES 4 )
This is the perfect end to a rich, heavy meal (or an excellent palate-cleanser between courses, if you live a fancy life). Use the best tonic you have (I recommend East Imperial Co. Grapefruit Tonic) and your most prized gin.
|½ cup||Caster sugar|
|½ cup||Hot water|
|1⅓ cups||Tonic water|
|2||Lemons, finely grated zest (reserve some for garnishing)|
- Put the water and sugar in a small pot. Bring to a simmer, stirring until the sugar has dissolved. Remove from the heat and let cool for five minutes.
- Add the gin, tonic and half the lemon zest. Stir to combine, then pour into a shallow freezer-proof container.
- Cover and freeze for an hour, then stir through with a fork to break it up. Return to the freezer and repeat this stirring every 90 minutes or so, until you have a container of evenly frozen crystals.
- Keep in the freezer until you’re ready to serve - at which point you should scoop it into tiny glasses and garnish with a little extra lemon zest.
See more of Lucy Corry's gin recipes