Mint granita

Name: Mint granita
Yield: Serves 8-10
Ingredients: 300 ml water; 100 ml freshly squeezed lemon juice (about 2 lemons); 2 tablespoons caster sugar; 300 ml elderflower cordial; a large bunch of mint (about 80 g)

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

This is cooling and icy for a hot summer’s day - and curiously pink. I am not a molecular cook and can’t for the life of me work out why it goes this beautiful colour. Any thoughts, Heston?

Ingredients

300 ml elderflower cordial
300 ml water
a large bunch

Dessert
Summer
Gluten-free
Vegan

Method

Put the cordial and water in a saucepan. Put the mint on a board and shred through the whole bunch roughly. Chop the stalks as well, save for the ends.

Put the mint in the pan and then stir in the lemon juice and sugar. Heat together until certainly warm, but not hot. The sugar needs to melt, but don’t bring it up to even a simmer; make the water too hot and the mint flavour will become