Our good friend Yee Kwan Ice creams manufactures various asian flavoured ice creams and sorbets from Sheffield, South Yorkshire. Yee Kwan has done very well over the last 6 years with several awards under her belt and support from Deborah Meedan, entrepreneur off BBC 2’s Dragon’s Den . As good friends of Yee, we delightfully get samples of the different flavours to try.  My favourite is her chocolate and chilli ice cream. I love ice cream and her ice cream never stays long enough in my freezer to share it!

In Florence, I tried the popular smooth gelato ice-creams and various flavoured silky smooth sorbets from shops that line the streets.   Lemon granita was an option on the desserts menu that I had not tried before and so I gave it go. A pile of shaven lemon flavoured ice presented in a 12oz tumbler. It was crunchy and refreshing and enjoyable on a hot sunny afternoon.

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Coming back to the UK, I remember drinking ginger tea to relieve my indigestion from overeating at my own family BBQ. Aside from sorting out my indigestion, I made an extra batch to chill and serve with lemon slices and bruised mint as a cool drink for my guests. The idea of granita came to mind and I chose to make this as a refreshing alternative.

What you need; 

Serves 4-6

500ml water 

200ml sugar 

4cm piece of fresh ginger, sliced

handful of mint, stalks and leaves chopped separately

1 tbsp honey

zest and juice of 1 lemon. 

In a saucepan over medium heat, dissolve the sugar in the water and bring to a boil. Add the honey, ginger and mint stalks and simmer for 5 minutes.  Remove from the heat and leave to cool.

Remove the mint stalks and ginger from the syrup and add the shredded mint, lemon zest and juice and poor into a metal container as shown.

Place the container in a freezer. Every 20 minutes, take out the container and use a fork to rake the frozen ice to resemble snow or crushed ice.

Divide in small glasses and serve.