Apple Granita

Preparation info
    • Difficulty


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By Sat Bains

Published 2012

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For the Apple Granita

  • 600 ml freshly squeezed bramley apple juice, juiced from 1.5kg of apples


Bring the apple juice to the boil, lower the heat and simmer for 20 minutes. Take off the heat and allow to cool. Pass through a chinoise.

Fill the bowl of a stand mixer half-full of liquid nitrogen. Turn the whisk on medium speed and slowly add the apple juice. Add more nitrogen if necessary. Repeat this process with the cream and add together. Store in the freezer until needed.