Pink Lady® apple and lemongrass granita

This recipe makes the most of the juicy deliciousness of Pink Lady® apples and is a mouth-watering, palate cleansing dessert or summery refreshment. This makes a delicious cocktail too, paired with gin or vodka and a splash of soda.

Full preparation

  1. Quarter and core 4 apples, place two in a high velocity blender with the lemongrass, lemon juice, agave nectar and 200ml cold water. Blend until smooth.

  2. Place a sieve over a bowl, pour in the blended apple and press through with a spoon to extract as much liquid as possible. Discard the pulp.

  3. Rinse the blender, add the two remaining cored apples and the strained juice. Blend again until smooth.

  4. Pour into a 1 litre freezer-proof container or tin and freeze for 2 hours. Using a fork, scrape away any crystals from the edge of the tub and return to the freezer. Continue freezing and smashing the crystals until you have a light crystalline texture. Leave in the freezer until ready to serve.

  5. To serve, core and thinly slice the remaining apple. Spoon the granita into chilled glasses and top with apple slices.

  6. Tip: If you don’t want to discard the pulp leftover from the juice, you can use it in cakes or add it to a smoothie.

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