Recipe

Plum granita

Mar 31, 1976 2:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 8
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Ingredients

Plum granita
  • 1/2 cup (110g) caster (superfine) sugar
  • 2 strips lemon rind
  • 1 1/2 cup (375ml) water
  • 825 gram can whole plums in juice
  • 1/4 cup (60ml) sake

Method

Plum granita
  • 1
    Stir sugar, rind and the water in medium saucepan over heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, 10 minutes. Refrigerate until cold; discard rind
  • 2
    Meanwhile, drain plums over medium bowl; reserve juice. Halve plums, discard stones. Process plums until smooth; strain into medium bowl
  • 3
    Combine cooled syrup, pureed plum juice, reserved juices and sake in shallow 30cm x 20cm (12-inch x 8-inch) metallic container; freeze 1 hour. Scrape frozen edges back into mixture with fork. Return to freezer; repeat another three times until mixture resembles crushed ice. Freeze until ready to serve
  • 4
    Just before serving, beat mixture with fork

Notes

For a refreshing summer cocktail, serve plum granita in martini glasses topped with sparkling wine

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