Raspberry granita with balsamic caramel
- Preparation and cooking time
- Total time
- plus freezing
- Easy
- Serves 4
Ingredients
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)
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.