Olive Magazine
Apple Granita Recipe with Calvados (Calvados and Apple Granite)

Calvados and apple granité

Published: September 14, 2019 at 5:20 pm
  • Preparation and cooking time
    • Total time
    • + cooling + freezing
  • Easy
  • Serves 4

This surprisingly punchy dessert doubles up as a palate cleanser and a post-dinner pick-me-up after a heavy French meal

  • Gluten free

Food writer Felicity Cloake says... "I had this light, surprisingly punchy, dessert after a platter of local fruits de mer in Normandy, a region that certainly knows its fruit. It’s also surprisingly good served with another regional delicacy, camembert. Note that though calvados, or apple brandy, is the best choice, any brandy will work here."

In her book One More Croissant For The Road, Felicity tells tales and shares recipes from her weeks cycling and eating her way around France. Buy it here on Amazon.


  • 800g bramley apples, cored and cut into chunks
  • 900ml apple juice
  • 60g demerara sugar
  • 1 tbsp cider vinegar
  • to serve calvados


  • 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. 

*This recipe is gluten-free according to industry standards

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