Calvados and apple granité
- Preparation and cooking time
- Total time
- + cooling + freezing
- Easy
- Serves 4
Skip to ingredients
- 800g bramley applescored and cut into chunks
- 900ml apple juice
- 60g demerara sugar
- 1 tbsp cider vinegar
- to serve calvados
Nutrition: per serving
- kcal227
- fat0.6g
- saturates0.1g
- carbs52.7g
- sugars52.7g
- fibre3.4g
- protein1g
Method
step 1
Put a shallow metal roasting tin into the freezer. Put all of the ingredients except the calvados into a pan and bring to the boil. Simmer gently until the apples have broken down to a pulp, then push through a fine sieve, getting out as much juice as possible
step 2
Cool to room temperature, then pour into the frozen roasting tin and spread out. Freeze for 30-45 minutes or until starting to solidify round the edges, then scrape up with a fork and return to the freezer. Repeat at regular intervals until you have a fluffy mound of granité.
step 3
Serve in glasses or bowls with a shot of calvados or brandy poured on top.
