I think it is about time for another cocktail granita… don’t you?
Just before it cools down too much to enjoy cocktails as a frozen dessert, I thought I better share this with you before you tell me off for bad timing – although for Chew Town’s American friends, the timing couldn’t be better as you are headed into the warmer months.
Following on from the Espresso Martini Granita posted a month ago, this Gin and Tonic Granita uses my all-time favourite gin – Hendrick’s. I absolutely adore a G&T when I’m out, and since coming across Hendrick’s (thanks to Gin Palace in Melbourne a few years ago) it is the only gin I order.
The key to my love of this gin is definitely that it is distilled with botanicals (think elderflower, juniper, orange peel and coriander to name a few) and then infused with rose and cucumber. Don’t worry though, all the flavours are very subtle and perfectly balanced. The infusion is the reason why when you order a Hendrick’s and tonic from a bar, you will always find a slice of cucumber in your drink instead of a lime (if you do get lime, then leave the bar immediately and don’t go back – they don’t know what they are doing).
When coming up with this granita recipe, I knew that I had to include cucumber juice as it is the feature of the Hendrick’s and tonic presentation that I love the most.
It is a really easy recipe and yields a light and refreshing granita that has you headed back to the freezer regularly for more… but don’t let it fool you, it definitely packs a mighty alcoholic punch!
Gin and Tonic Granita
1/2 cup water
1/4 cup caster sugar
150ml Hendrick’s Gin
500ml tonic water
1/3 cup cucumber juice (made using household juicer)
Cucumber ribbons, to garnish
Combine sugar and water in a medium saucepan and heat over medium high heat, stirring until sugar has melted. Reduce to a simmer and continue to heat for 5 minutes. Remove from heat and set aside to cool.
Once cool, place in a medium baking dish and add gin, tonic and cucumber juice. Place in the freezer and each hour, take a fork, and fluff up the ice crystals freezing for at least 4 hours.
Serve topped with skewered cucumber ribbons.