| Our Pastry Chef Freddie’s recent trips to Morocco have resulted in this refreshing summer granita made with authentic Chinese gunpowder tea. Granita is a semi sweet ice crystals mix. Sorbet is sweeter and consequently smoother. Watermelon is a Sugar Club summer favourite and makes a delicious sorbet with fresh basil. Serve on it’s own or with seasonal fruit such as berries or rock melon. (See the bar cocktail section for our classic watermelon martini recipe). |
|
|
|
|
 |
 |
|
||
|
|
||
| Serves 6 | ||
| II Moroccan mint tea granita | ||
|
150 g -
|
Caster sugar | |
|
1200 ml -
|
Mineral water | |
|
5 tsp -
|
Gunpowder china green tea (see notes in tips) | |
|
1/2 -
|
Lemon | |
|
40 g -
|
fresh mint (18 sprigs) | |
|
|
|
|
|
|
Moroccan mint tea granita |
|
| 1. Bring water and sugar to the boil, remove from heat and straight away add tea, sliced lemon and 25g (12 sprigs) of mint. | |
| 2. Infuse for 4 mins then pass through a chinois or sieve. | |
| 3. Cool in plastic container in fridge for 2 hours, then place in freezer until solid (12 hours). | |
|
4. Remove from freezer and plastic mould. Reduce your frozen block of Moroccan mint tea to crystals by grating it. (See tips). |
|
| 5. Finely chop the rest of the mint (6 sprigs) and add to grated crystals, mix well. | |
|
6. Add a sprinkle of caster sugar to sweeten, if needed. N.B. This also helps keep the crystals apart. |
|
| 7. Et voila granita. Serve immediately or keep in the freezer for later. | |
| Recipe by Pastry Chef Frederic Flamme | |
|
|
|
|
|
|
|
Watermelon and basil sorbet |
|
| 1. Make sugar syrup by mixing sugar and water then bring mixture to the boil. Cool in the fridge. | |
| 2. Blend the watermelon, then pass it through a fine chinois or sieve. This should produce 500ml of watermelon juice. | |
|
|
3. Mix sugar syrup with watermelon and lemon juice. |
| 4. Churn your mixture in an ice cream machine until it turns to sorbet. If you do not have an ice cream machine, half freeze your mixture in the freezer, then remove and blend in a food processor until the mix has a sorbet consistency. Return to the freezer until half frozen again. Remove for a second blending and follow the next step. | |
| 5. Finely chop basil and add it to the churning or blending sorbet, switch the machine off and serve or place in the freezer for later. | |
|
|
||
|
|
||
| Serves 6 | ||
| I Watermelon and basil sorbet | ||
|
175 g -
|
Caster sugar | |
|
175 ml -
|
Mineral water | |
|
600 g -
|
Ripe watermelon pulp | |
|
2 -
|
Lemons (juice of) | |
|
6 -
|
large basil leaves | |
 |
 |