The best recipes

St Clement’s granita & shortbread

St Clement’s granita & shortbread

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

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


  • 1 orange
  • 2 lemons
  • 75 g liquid glucose
  • 75 g caster sugar
  • 500 ml fresh unsweetened orange juice
  • 10 juniper berries
  • 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


  1. 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.
  2. 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.
  3. 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).
  4. Pop in the freezer for 1 to 2 hours, forking through every hour until all of the mixture has crystalised.
  5. 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.
  6. 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).
  7. 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.
  8. Preheat the oven to 160ºC/325ºF/gas 3.
  9. Bake the shortbread for 15 to 20 minutes, until golden. Remove, sprinkle with extra sugar, then leave to cool on a wire rack.

Watch the video: Saintly Lives: The Story of St Clement (February 2023).