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Plum, ginger and sake granita
- Nadine Brown
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Serves 4 - 6
Easy
Prep: 15 mins
plus freezing
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Try this twist on a traditional Italian granita, made using Japanese-inspired flavours such as plum, ginger and sake – a refreshing treat
Freezable
Gluten free
Vegan
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Try this plum, ginger and sake granita, then check out our tinto de verano granita, melon granita with cardamom cream, sgroppino and best plum recipes for more inspiration.
Ingredients
Nutrition
-
600g plums
-
½ ball stem ginger
plus 1 tbsp of ginger syrup from the jar
-
70g caster sugar
-
4 tbsp good-quality sake
Nutrition: per serving (6)
- kcal96
- fat0.1g
- saturates0g
- carbs19.9g
- sugars19.3g
- fibre1.4g
- protein0.4g
- salt0g
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Method
-
step 1
Peel and stone the plums – you should have approximately 400g of flesh and juice. Transfer to a blender with the stem ginger and blitz until smooth. Combine the sugar with the sake until mostly dissolved, and add to the blender along with the ginger syrup. Blitz to combine.
-
step 2
Transfer the mixture to a large, rimmed baking tray that will fit into the freezer and freeze for 45 mins. Use a fork to scrape the semi-frozen mixture into icy crumbs, then return to the freezer. Leave for another 30 mins and scrape again – you should have soft, small clumps. Serve in chilled glasses.
Discover more delicious granita recipes.
Authors
Nadine Brown
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