Serves 4
Granit?s are ideal if you don’t have an ice-cream maker as you are looking for a coarser, more granular result, achieved by forking the ice regularly as it freezes. Almost any fruit can be used and you could add a little champagne or alcohol of your choice – but not too much, as alcohol does not freeze. This has a nice sharp flavour and is a beautiful pale green.
4 large Granny Smith apples
Juice of 1 large lemon
200g sugar
4 tbsp liquid glucose
400ml water
1 Quarter and core the apples and toss in the lemon juice. Place them in a single layer in a plastic container and freeze for 1 hour. This will help intensify the flavour.
2 Place the sugar and glucose syrup in a small saucepan with 400ml water and stir to dissolve the sugar, bring to the boil, remove from the heat and allow to cool.
3 Pass the apple segments through a juice extractor and add to the sugar syrup.
4 Pour into a shallow plastic container and put in the freezer. Beat with a fork every half hour until slushy and grainy in texture. Serve in chilled wine glasses.