Raspberry granita with balsamic caramel
- Preparation and cooking time
- Total time
- plus freezing
- Easy
- Serves 4
Skip to ingredients
Granita
- 150g sugar
- 2 tbsp raspberry liqueur or sloe gin
- 500g raspberries
- 1 lemonjuiced
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:
- 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.
