'Gin & Juice': Watermelon and mint granita, gin and lime ice-cream, ginger biscuit
Incredibly refreshing on a hot day, this alcohol-infused summer treat will have partygoers lining up for more. The granita and ice-cream need to freeze overnight, so begin making this recipe the day before serving.
Ingredients
Ginger biscuit
240g butter
190g icing sugar
2 eggs
200g fresh ginger, peeled and blitzed in food processor (or grated very finely)
4g salt
470g plain flour
Gin and lime ice-cream
150g sugar
50ml water
60ml lime juice
20 juniper berries, crushed
200ml gin
6 egg yolks
1 litre cream
Granita
300ml watermelon juice (watermelons peeled and blitzed)
60g castor sugar
4ml mint essence
mint leaves, to serve
Method
Step 1
For the ginger biscuit, preheat oven to 180C.
Step 2
2. Cream the butter and icing sugar until pale. Add eggs, fresh ginger and salt until well combined. Gradually add plain flour to form a dough
Step 3
Roll out the dough between greaseproof paper, about 0.5-1 centimetre thickness. Place the dough on a lined baking tray and cook until golden, about 12 minutes.
Step 4
Remove from oven and set aside to cool. Crumble or blitz briefly in a food processor to a crumb consistency.
Step 5
For the ice-cream,make a syrup by adding sugar, water, lime juice and crushed juniper berries to a medium saucepan and heat until boiling, stirring gently throughout to ensure sugar is dissolved. Remove from heat once it reaches the boil.
Step 6
Slowly add the syrup and gin to the egg yolks and whisk together until mixture thickens, about 5 minutes. Allow mix to cool.
Step 7
Whip cream until firm peaks form. Fold whipped cream gently through the cold egg mixture until just combined. A heavy hand at this point will knock the air out of the mixture, resulting in a dense ice-cream rather than a light ice-cream.
Step 8
Carefully pour mix in to a freezer-proof container and freeze overnight.
Step 9
For the granita, blend all ingredients together. Pour into a freezer-proof container and freeze overnight.
Step 10
Once frozen, use a fork to scrape the frozen watermelon mix into granita. This can be stored in an airtight container in the freezer until required.
Step 11
Using a glass tumbler to serve, layer one large scoop of ice-cream, a sprinkling of ginger biscuit crumb and a large spoonful or two of the watermelon granita. Garnish with some small mint leaves and serve immediately.
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