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St Clement’s granita & shortbread
Lemon, orange & juniper berries
Lemon, orange & juniper berries
Serves 4
Cooks In50 minutes plus freezing, chilling & resting
DifficultyNot too tricky
Nutrition per serving
Calories 409 20%
Fat 13.6g 19%
Saturates 8.6g 43%
Sugars 44.2g 49%
Salt 0.59g 10%
Protein 3g 6%
Carbs 71g 27%
Fibre 1.3g -
Of an adult's reference intake
Ingredients
- 1 orange
- 2 lemons
- 75 g liquid glucose
- 75 g caster sugar
- 500 ml fresh unsweetened orange juice
- 10 juniper berries
- SHORTBREAD BISCUITS
- 65 g unsalted butter , (at room temperature)
- 20 g caster sugar , plus extra for dusting
- 80 g plain flour
- ½ teaspoon cornflour
Recipe From
Jamie Magazine
By Nathan Outlaw
Method
- Using a Microplane grater, finely zest the orange and 1 lemon into a saucepan. Squeeze in the lemon juice and add the liquid glucose, sugar and orange juice.
- Crush and add the juniper berries, then slowly bring to the boil over a medium heat. Simmer for 2 to 3 minutes, then remove and leave to cool completely.
- Pass the mixture through a sieve and transfer to a wide, freezer-proof container, so it’s about 1 to 2cm deep (this will help it freeze quicker).
- Pop in the freezer for 1 to 2 hours, forking through every hour until all of the mixture has crystalised.
- To make the shortbread, gently beat the butter and sugar until pale and fluffy. Add the flour, cornflour and 1 pinch of fine sea salt, and mix into a dough. Wrap in clingfilm and leave at room temperature for 1 hour.
- Roll out the dough between 2 sheets of baking paper to 5 to 6mm thick. Discard the top sheet of paper and cut the dough into rectangles (it should make about 8 biscuits).
- Prick them with a fork, then slide the shortbread on its paper onto a baking sheet and chill in the fridge for at least 30 minutes.
- Preheat the oven to 160ºC/325ºF/gas 3.
- Bake the shortbread for 15 to 20 minutes, until golden. Remove, sprinkle with extra sugar, then leave to cool on a wire rack.
