Gooseberry granita

    5 hours 35 min

    This delicately tart water ice, with a crystalline texture, makes an elegant dessert.

    1 person made this

    Serves: 4 

    • 450 g (1 lb) gooseberries, topped and tailed
    • 150 g (5½ oz) caster sugar
    • 200 ml (7 fl oz) Muscat dessert wine
    • 1 tablespoon lemon juice

    Prep:5hr10min  ›  Cook:25min  ›  Ready in:5hr35min 

    1. Place the gooseberries in a saucepan with the sugar and 300 ml (10 fl oz) of water. Bring to the boil, then cover and simmer for 25 minutes, or until the fruit has softened to a pulp.
    2. Purée the gooseberry pulp in a food processor or with a hand-held mixer, then strain it through a fine sieve, discarding the pips. Stir in the wine and lemon juice and leave it to cool.
    3. Transfer the cooled mixture to a shallow, freezerproof plastic container, cover and freeze for 1 hour.
    4. Use a fork to mash into the liquid any ice crystals that have formed around the rim and base, then cover and return to the freezer for a further 4 hours, beating in any ice crystals every hour. Serve the granita in glasses as soon as it is ready.
    5. Variation: if gooseberries are unavailable use seedless green grapes.
    6. Tip: if you want to make the mixture in advance, keep it chilled in the refrigerator until it is time to start the freezing process at Step 3.


    No fat

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