Cinnamon Poached Plum Granita
Inspired by techniques from America's Test Kitchen.
A refreshing frozen dessert featuring tender plums poached with cinnamon and lemon for a bright, fruity flavour profile.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- medium saucepan
- food processor
- fine sieve
- 2 ice-cube trays
- freezer bag
- chilled glasses
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 120 kcal |
| Protein | 0.8 g |
| Carbohydrate | 30.6 g |
| of which sugars | 28.7 g |
| of which free sugars | 17.6 g |
| Fat | 0.3 g |
| of which saturates | 0 g |
| Fibre | 1.6 g |
| Salt | 0.01 g |
Protein per 100 kcal
0.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Granita
- 450 g ripe plums, stoned and thinly sliced
- 300 ml water
- 70 g caster sugar
- 1 cinnamon stick
- 1 tbsp lemon juice
- 1
Simmer. Place 450 g sliced plums, 300 ml water, 70 g caster sugar and 1 cinnamon stick in a saucepan and bring to the boil. Simmer for about 5 min until the fruit is tender.
- 2
Flavour. Remove the pan from the heat and take out the cinnamon stick. Stir in 1 tbsp lemon juice and allow the mixture to cool slightly.
- 3
Blend. Transfer the mixture to a food processor and blend until it is completely smooth. Pass the liquid through a fine sieve and discard the skins.
- 4
Freeze. Pour the liquid into ice-cube trays and place in the freezer for at least 2 h. Once solid, you can transfer the cubes into a freezer bag.
- 5
Process. Place a single layer of frozen cubes into the food processor. Pulse 10-12 times until there are no large chunks remaining.
- 6
Serve. Spoon the icy mixture into chilled glasses and serve at once. Repeat the pulsing process for the remaining cubes in batches.
Storage
Keep the frozen cubes covered in the freezer for up to 1 week and pulse them in the processor just before serving.
