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Mint julep granita with lemon waffle biscuits


Serves: 12
timePrep time: 50 mins
timeTotal time:
Mint julep granita with lemon waffle biscuits
Recipe photograph by Karen Thomas.

Mint julep granita with lemon waffle biscuits


Serves: 12
timePrep time: 50 mins
timeTotal time:

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Nutritional information (per serving)
Calories
235Kcal
Fat
12gr
Saturates
7gr
Carbs
24gr
Sugars
18gr
Fibre
0gr
Protein
2gr
Salt
0.2gr

Lorna Wing

Lorna Wing

The original pioneer of luxury glam party food in the UK, Lorna is now a food consultant and writer whose delicious food never fails to impress. Her sachertorte wedding cake recipe, featured in the magazine in 2000, is our second most popular recipe ever.
See more of Lorna Wing’s recipes
Lorna Wing

Lorna Wing

The original pioneer of luxury glam party food in the UK, Lorna is now a food consultant and writer whose delicious food never fails to impress. Her sachertorte wedding cake recipe, featured in the magazine in 2000, is our second most popular recipe ever.
See more of Lorna Wing’s recipes

Ingredients

  • 8 limes
  • 150g caster sugar
  • 2 x 28g packs mint (reserve 12 small sprigs to garnish)
  • 6 tbsp bourbon whisky
For the waffle biscuits
  • 1 x 150ml tub double cream
  • 5 rounded tbsp lemon curd
  • 12 Jules Destrooper butter crisps (you will need 2 x 75g packs)
  • 3 tbsp pistachio nuts, finely chopped

Step by step

Get ahead
Make and freeze the granita and biscuits up to 1 week ahead; take out of the freezer 20 minutes before serving.
  1. For the granita, use a vegetable peeler to finely pare the rind from 6 of the limes and place it in a medium nonstick pan with the sugar and 1 litre of water. Stir to dissolve, over a low heat, then bring to the boil, and boil for 2-3 minutes. Remove from the heat, add the mint leaves, cover and leave to steep for 10 minutes. Uncover and leave to cool.
  2. Meanwhile, squeeze the juice from all the limes – you will need 180ml in total.
  3. Strain the cooled liquid into a shallow lidded container, pressing well to extract the flavour, then discard the mint and lime zest. Stir in the lime juice and whisky, then cover and freeze for 3 hours. Remove from the freezer, stir the semi-frozen mixture well, sides to middle, using a fork to break up the ice crystals; return to the freezer. Repeat this process 2 or 3 times over a 6-8-hour period.
  4. For the biscuits, whip the cream to soft peaks, add the lemon curd and whisk until thickened. Divide among 6 biscuits, lightly spreading to the edges. Top with the remaining biscuits and, over a plate, sprinkle the edges all the way round with the chopped pistachios. Put on a tray lined with nonstick baking paper and freeze for 1 hour, or until firm. Use a serrated knife to slice them in half when ready to serve.
  5. To serve, scrape the granita with a large fork, divide between 12 glasses. Top with the mint leaves and waffle biscuit halves.

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