Name: Raspberry granita with balsamic caramel
Total time: 30 min
Yield: Serves 4
Ingredients: 150g sugar; 2 tbsp raspberry liqueur or sloe gin; 500g raspberries; 1 lemon juiced; 100g caster sugar; 100ml double cream; 2 tbsp balsamic vinegar; vanilla ice cream (check the label if you're gluten-free)

Home
Recipes
Baking and desserts
Raspberry granita with balsamic caramel

Raspberry granita with balsamic caramel

Save recipe

Serves 4

Easy

Total time: 30 mins

plus freezing

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Mix up your caramels this weekend and try this raspberry granita with balsamic caramel to get your taste buds tingling. The natural sweetness of the sharp Italian vinegar works brilliantly with the zing of the soft fruit. It totally works so go on, give it a go!

Gluten free

Skip to ingredients

Alternatives

Complete the dish

Try this refreshing raspberry granita, then check out our gin and tonic granita, melon granita and sgroppino.

Caramel

You’ll see salted caramel in everything nowadays, from sauces to sweets, ice creams to drinks, desserts to lip balms, and more. We just can’t get enough. But, of course, we’re not averse to innovation.

Inspired by our modern-day patisserie-hero, Dominique Ansel, aka Monsieur Cronut® (who now has bakeries in New York, Tokyo and London), the cookery team at Olive HQ got to thinking about what other ingredients could make a classic caramel even better. Dominique has experimented with caramels made using muscovado sugar, clover honey and pomegranate molasses to drizzle on homemade vanilla ice cream.

We wanted something seasonal and fresh to mark the arrival of this year’s first, sweet, British raspberries. And so we came up with this beauty – the natural sweetness of the sharp Italian vinegar works brilliantly with the zing of the soft fruit. It works! Give it a go…

Ingredients

Nutrition

Granita

150g sugar
2 tbsp raspberry liqueur or sloe gin
500g raspberries
1 lemon

juiced

Balsamic caramel

100g caster sugar
100ml double cream
2 tbsp balsamic vinegar

To serve

vanilla ice cream

(check the label if you're gluten-free)

Nutrition: per serving

kcal440
fat13.8g
saturates8.5g
carbs69.7g
sugars69.6g
fibre4.2g
protein2.2g
salt0.4g

Method

step 1

Start by making the granita. In a small pan, heat the sugar with 200ml of water over a medium heat and stir until the sugar has dissolved. Remove from the heat and stir in the raspberry liqueur, then allow to cool.
In a food processor, blitz the raspberries with the lemon juice, then add to the cooled sugar syrup. Pass the mixture through a fine sieve, mashing with the back of a spoon to push the pulp through. Add to a freezer-proof container or baking dish and freeze, churning with a fork every 30 minutes, until it’s frozen solid.
step 2

For the caramel, add the caster sugar to a pan and cook over a medium heat, swirling the pan regularly until the sugar turns to liquid and is a deep caramel colour.
Remove from the heat and carefully pour in the cream while whisking. Allow to cool to room temperature and stir through the balsamic vinegar.
step 3

Flake the granita with a fork and scatter generously over a scoop of vanilla ice cream with a good drizzle of the caramel.

This will make more granita than you’ll need, but it will keep happily in the freezer for three months. The granita is gluten-free, but, if you need to, remember to check the ice-cream label.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue