Yesterday I shared my favourite hydrating coco-berry ice-lolly recipe which is a perfect refreshing treat for the whole family. With this heatwave still going strong – it’s time to go full-on wild and class it up a little with a Gin & Tonic summer granita – strictly for adults only!

A good ol’ splash of gin is paired with a cardamom tonic and a summer berry compote in this delightful evening treat. The spice from the tonic balances out the sweetness of the berries and is rounded off on your palate with the earthy botanical notes from the gin. You can use any brand of gin for this, so grab your favourite tipple and get freezing. Feel free to use a normal tonic if you aren’t a fan of cardamom but I highly suggest cracking a tsp of some black pepper into your mix before freezing to balance all the flavours together.

*it’s also too hot to sit down and write a long and complex blog post that’s more complicated than the recipe, so keeping this one sweet and short.

Makes: 1L tub of Granita
Time to make: 5 minutes (plus freezing)

4 shots or a good glug of Gin – (I used Chase GB Gin but feel free to use your favourite brand)
200ml of Peter Spanton Beverage No 9 Cardamom Tonic (or any tonic if you don’t want to use cardamom)
5 heaped tbsp of Opies Summer Berry Compote
600ml of water.

Combine all ingredients in a bowl or jug and mix well.
Place in a container and freeze for 6 hours or overnight.
Break up the granita by gently using a metal spoon and serve immediately.

Top with a splash of gin before eating for an extra kick.

Top Tip: Place a few spoonfuls into glass dishes and place back in the freezer for a further 30 minutes before serving to keep chilled.


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