Gooseberry granita
5 hours 35 min
This delicately tart water ice, with a crystalline texture, makes an elegant dessert.
Brenda Houghton
1 person made this
Ingredients
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
Method
Prep:5hr10min ›
Cook:25min ›
Ready in:5hr35min
- 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.
- 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.
- Transfer the cooled mixture to a shallow, freezerproof plastic container, cover and freeze for 1 hour.
- 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.
- Variation: if gooseberries are unavailable use seedless green grapes.
- 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.
Nutrition
No fat
