The perfect refreshing treat for a summer party, this mojito granita recipe from Dean Edwards is a winning combination of rum, mint and lime with crushed ice.
I first came across mojitos while on a trip to Cuba and I’ve never tasted better, but this granita comes damn close in the refreshment stakes. It may be a bit of a faff to make but it’s so worth it. There’s nothing difficult although you do need to check the granita every half hour to break up the ice crystals. Obviously this is for adults only but you could leave out the rum for a kid-friendly version. I made this as a treat for the adults after Indie’s last birthday party and it went down very well!
|100g||golden caster sugar|
|juice of 6 limes|
|grated zest of 1 lime|
|5 drops||Angostura bitters (optional)|
|small handful of fresh mint, very finely chopped|
|lime wedges, to serve|
Pour the water into a bowl, add the sugar and stir to dissolve. Leave to cool, then add the lime juice, zest, rum, Angostura bitters and mint. Pour the mixture into a chilled baking dish and place it in the freezer.
After 30 minutes, take the dish out and use a fork to pull any crystals away from the sides of the container. Put it back in the freezer and keep checking it every 30 minutes, forking through and breaking up any crystals. Repeat until you have a container of fluffy crystals. This will take 4-5 hours.
If not serving the granita straight away, scrape it into a plastic container with a lid and store it in the freezer. Remove 20 minutes before serving and garnish with a wedge of lime on the side. Another serving idea is to hollow out the flesh from some of the lime halves and serve the granita in those.