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  • Mar 24th 2014
  • 0 comment


  • 1 cup (220g) caster sugar
  • 200ml water
  • Rind 1 small lemon or large lime, very finely grated
  • 120ml (2 x ingredient cap*) Gin
  • 20 ice cubes


  1. Combine the sugar, water and rind in a non stick pan. Bring to the boil, stirring occasionally. Simmer without stirring for 5 minutes. Pour syrup through a fine sieve. Discard the rind.
  2. Stir in the gin and pour syrup into a shallow container. Place into the freezer and freeze 2 hours or until icy cold.*
  3. Place ice cubes into the blender jug. Add half of the icy syrup and cover. Select ice crushing, process 5 seconds or until ice is roughly chopped.
  4. And the remaining syrup and select speed 5 (liquify). Process 10 seconds or until the Granita is soft and icy. Do not over blend or the Granita will be too smooth and fluid in consistency.
  5. Serve immediately in small chilled glasses or pour the Granita back into the shallow container and freeze uncovered for 1 hour or until ready to serve. Do not allow to set firm.


  1. The syrup can be made up to 4 days in advance and kept chilled in the refrigerator.
  2. Only place this mixture into the freezer if quick chilling is needed before making the granita.
  3. The ingredient cap* (situated in the cover of the blender) is excellent for measuring liquid ingredients.