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Mint granita
- Serves
8-10
- Difficulty
Easy
Published 2013
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 300 ml a largebunch
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
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