It’s so sunny and hot today. I can’t deal with the heat, so I cooled myself down by recreating Heston Blumenthal’s mint granita and apple juice. My family and I enjoyed this after dinner, steak and mashed potatoes (yum!).
This was a great way to use up all of my granny smith apples that have been in the fridge for way too long. The only problem I had was that I didn’t have nearly enough mint to make even half of his recipe. I bought 2 large bunches of mint, assuming that it was enough. Silly me. Instead, I went ahead and made 1/2 a quantity of the granita but with less mint. The end result was a milder mint flavour but was still robust enough to shine through the apple juice.
Adapted from Heston Blumenthal at home, 2011
For the mint granita
- 60g Mint, leaved picked
- 40g caster sugar
For the apple juice
- 4 Granny Smith apples
- Fill a saucepan with cold tap water and bring to the boil. While the water is coming to a boil, prepare a bowl of iced water.
- Add mint leaves into the saucepan when it has come to a boil, leave in there for 10 seconds. Using a strainer/slotted spoon, transfer the mint into the iced water bowl for 5 minutes.
- Remove leaves and squeeze excessive water. Let the leaves dry even further on paper towels.
- Add blanched mint, 250ml of cold water and sugar into a blender. Blend for 3 minutes. Pass the liquid into a sieve and pour into a metal baking bowl or deep-sided baking tray and store in the freezer. Whisk mixture with a fork every 20-30 minutes for approximately 1hr and 30 minutes until mixture is quite crystallised. Transfer into a sealable container and store in the freezer for another hour.
- Juice the apples and pass through a sieve.
- Use a fork to grate the granita and spoon into chilled glasses. Pour apple juice over the granita and serve immediately.