Ingredients Jump to Instructions ↓

  1. 250 ml blackcurrant liqueur , such as Stanlake Liqkir

  2. 2-4 tbsp sugar

  3. 200 g blackcurrants

  4. 4 tsp caster sugar

  5. generous splash cassis , or brandy

Instructions Jump to Ingredients ↑

  1. For the boozy fruit: put half the blackcurrants in a bowl with half the sugar and the cassis or brandy. Mix well and leave to macerate while you prepare the rest of the fruit.

  2. Put the remaining blackcurrants in a saucepan with the remaining sugar and 2 teaspoons of water. Heat, stirring, until the sugar has dissolved, then remove the pan from the heat. When cool, mix with the macerating blackcurrants and set aside until ready to serve.

  3. In a bowl, mix the liqueur and sugar with 250ml water until combined. Transfer to the freezer and leave to freeze overnight.

  4. Next day, remove the bowl from the freezer and leave in the fridge for 15-30 minutes, then use a fork to break up the ice into flakes. Serve immediately or put it back in the freezer until ready to serve.

  5. To serve, scoop the granita into serving bowls and top with a spoon of boozy fruit.


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