Saturday, 24 May 2014


When the sun is blazing, like it recently has been, everyone wants something icy. Icecream, ice-pops, choc-ice.  Anything that brings out your inner 7 year old. I thought I’d do a slushy, granita sort of recipe, but make it more interesting by playing with the sensation you get from eating it. Hot and cold at the same time. The cold is obviously the frozen ice aspect. The hot is the fact that what is frozen is ginger ale infused with cinnamon and chilli. It tastes delicious and packs a punch.

600ml ginger ale
½ cinnamon stick
½ a red chilli
Chilli flakes and sliced crystalised ginger for topping (optional)

Put the ginger ale, cinnamon stick and half a chilli in a pan and slowly bring to boil, stirring occasionally. Allow to gently boil for a few minutes before removing from the heat and pouring through a sieve into a jug. Leave to cool.

Once cooled pour into a container and freeze for an hour before taking a fork to the mixture and giving it a good stir to break up any frozen pieces. Freeze again and repeat this process until completely frozen and the ice has a hard but slushy texture.

To serve top with the crystalised ginger and chilli flakes.

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