Ingredients

Serves 4

Strawberry and Sumac Granita
2 tablespoons gin
40 g caster sugar
120 g strawberry puree
1 tsp ground sumac
Fresh unsprayed violets, to garnish (optional)
 

Yoghurt and Orange Blossom Jelly
200 ml water
50 g caster sugar
3 sheets gold gelatine, soaked in cold water until softened
250 g thick natural yoghurt
1 tsp orange blossom water

Method

Strawberry and sumac may seem like an unusual combination but one taste of this granita will assure you they are meant to be together. For this recipe you can either use a store-bought strawberry puree or make one yourself by pureeing 250 g of strawberries with 1 tablespoon of sugar.

To make the granita, combine the gin and sugar in a small heavy-based saucepan over medium heat and bring to the boil. Remove from the heat and set aside to cool.

Mix together the strawberry puree and sumac, then add the cooled sugar and gin mixture. Pour into a container and place in the freezer for 3–4 hours. Stir with a fork every hour or until it forms an ice crush. The flatter the dish you use, the quicker the ice will form.

To make the yoghurt jelly, place the water and sugar in a medium heavy-based saucepan over low heat and bring to the boil. Add the gelatine and stir until dissolved. Whisk together the yoghurt and orange blossom water in a large bowl, gradually adding the sugar mixture. Pass through a fine sieve and pour into four small bowls or serving glasses, then leave to set in the refrigerator for 2–3 hours.

To serve, spoon the granita over the yoghurt jelly. Garnish with violets, if desired.