Granite recipe from the inclusive world of Dame Fandango

péché mignon | granité

Serves 8-10

Sorbet requires expensive professional equipment to stop the mixture crystallising and to give it that soft snowflake texture. The nearest you can make at home is granité which is equally as tasty, but easier to make and a great dessert to pull out of the freezer when you need one. The variations are endless, so simply use the fruit or flavourings that you prefer.

Wheat free, dairy free, nut free, meat free version...

Ingredients...

11 oz (350g) white sugar
35 fl oz (1 litre) water
2-3 capfuls of extract such as orange or lemon, or juice of 10 lemons or 6-7 soft oranges.

Optional:

Good slug of alcohol (3-4 shots worth).

Method...

Boil the sugar and water furiously for 5 minutes.
Cool until cold.
Add flavourings and mix well.
Freeze. Over the next few hours, every half an hour or so, give it stir.
If you're using berries, you can always halve the amount, blend one half and mix into the granité mixture, then stir in the rest whole (or halved, if strawberries) and add a little chopped fresh mint.

Maybe serve with...

This is delicious on its own as a light dessert, or with fruit. And you can use any flavours you wish to make it: mandarin, blueberry, pears, mango, lychee, apple, and combinations of flavours. You could also serve with fruit and a dollop of choc fudge sauce.

For those able to eat dairy ...

Serve with scoop of ice-cream.

For those able to eat wheat...

Use instead of ice-cream for baked sweet pastries and tarts

If you have berries leftover, see the jelly cups, apple crumble, divine chocolate pots or quick fling trifle.

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