Gin and grapefruit tonic granita

This is the perfect end to a rich, heavy meal (or an excellent palate-cleanser between courses, if you live a fancy life). Use the best tonic you have (I recommend East Imperial Co. Grapefruit Tonic) and your most prized gin.

Ingredients

½ cup	Caster sugar
½ cup	Hot water
½ cup	Gin (Main)
1 ⅓ cups	Tonic water (Main)
2	Lemons, finely grated zest (reserve some for garnishing)

Directions

1. Put the water and sugar in a small pot. Bring to a simmer, stirring until the sugar has dissolved. Remove from the heat and let cool for five minutes.
2. Add the gin, tonic and half the lemon zest. Stir to combine, then pour into a shallow freezer-proof container.
3. Cover and freeze for an hour, then stir through with a fork to break it up. Return to the freezer and repeat this stirring every 90 minutes or so, until you have a container of evenly frozen crystals.
4. Keep in the freezer until you're ready to serve - at which point you should scoop it into tiny glasses and garnish with a little extra lemon zest.

See more of Lucy Corry's gin recipes

• Salmon and soba noodle salad with gin-aigrette
• Lemon, gin and ginger bars