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    Apricot Granita

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    Apricot Granita

    Not only is this granita a fabulously fuss-free way to round off lunch, but it is also light and refreshing. If you like, you could frost the glass dishes in the fridge before adding the granita, which is served with almond sablés.

    • Vegetarian
    • Milk Free
    • Preparation time: 20 minutes, plus 6-7 hours freezing
    • Total time: 7 hours to 8 hours

    Serves: 6

    Ingredients

    • Almond Sablés
    • 100g De Cecco Instant Polenta
    • 100g Président French Unsalted Butter, at room temperature
    • ½ tsp apricot brandy
    • 75g golden granulated sugar
    • ½ tsp almond extract
    • 50g ground almonds
    • 2 x 600g jars Bonne Maman Apricot Compote
    • 330ml Waitrose Traditional Lemonade
    • 1 tbsp apricot brandy (optional)

    Method

    1. Sieve the jars of apricot compote over a bowl to collect the apricot juices. This is easier to do if you gradually add the apricots to the sieve. Discard the fruit pulp in the sieve – you should be left with about 600ml apricot juice.
    2. First mix the apricot juice with the lemonade, then add 200ml cold water and the apricot brandy, if using.
    3. Pour into a shallow freezer-proof container or roasting tin and place in the freezer. Leave to freeze completely. This will take at least 6 hours, depending on your freezer.
    4. Once fully frozen, scrape the surface of the ice with a sturdy fork and spoon the granita into serving dishes. Serve with the sablés.
    5. Almond Sablés: If you make these buttery biscuits in advance, keep them in an airtight container as they should be crisp when served.
    6. Cover 2 large baking trays with baking parchment. In a bowl, beat together the butter and sugar with a wooden spoon for about 2 minutes or until pale in colour.
    7. Add the almond extract, apricot brandy, ground almonds and the polenta. Beat until it forms a thick yellow paste.
    8. Divide the mixture into 18 and roll into balls. Place on the baking trays, well spaced out, allowing about 2cm around each ball as they will puff up and spread during baking.
    9. Chill in the fridge for about an hour. Then bake in a preheated oven at 180°C, gas mark 4 for 15 minutes, or until the biscuits are coloured around the edges and golden in the centre. Leave to cool and rest on the tray for 20 minutes before serving with the apricot granita.

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