Simply Jamie
By Jamie Oliver
Fabulous tinned fruit granitas
5 mins (plus 5 hours freezing)
Super easy
serves 6
About the recipe
Convenient, affordable & accessible, tinned fruit & some clever combos mean tasty puds, with ease.
Recipe From
Ingredients
MANDARIN
1 x 298g tin of mandarins in syrup
25ml Campari
CHERRY
1 x 425g tin of black cherries in syrup
25ml whisky
STRAWBERRY
1 x 410g tin of strawberries in syrup
50ml elderflower cordial
juice of ½ a lemon
PEAR
1 x 410g tin of pears in syrup
2cm piece of ginger (peeled)
juice of ½ a lemon
PINEAPPLE
1 x 425g tin of pineapple in syrup
juice of 1 lime
APRICOT
1 x 411g tin of apricots in syrup
1 teaspoon vanilla bean paste
Method
- Choose your combo, place the ingredients in a food processor or blender and blitz until smooth – have a taste and tweak with a little sugar, if needed.
- Tip into a shallow 20cm freezerproof dish (I like to use enamel or stoneware that will look nice on the table) and freeze for 5 hours, then cover and leave in the freezer until required.
- To serve, use two forks to scratch the granita into ice crystals to order at the table – you’ll need to work quickly but it’s worth it! Delicious served with whipped cream, yoghurt, crème fraîche or tinned custard. It’ll keep happily in the freezer for up to 3 months.
Nutrition values are based on the mandarin combo.
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