Four ingredients. 25 minutes. And the result? A deliciously refreshing chocolate dessert.
- 100g castor sugar
- 3 tbsp cocoa powder
- 1 tsp vanilla extract
- 150g blueberries
- 200ml pouring cream, optional
- Heat 300ml water with the castor sugar and cocoa powder in a pan over a medium heat. Mix until the sugar has dissolved, then remove from the heat and add the vanilla extract and another 300ml cold water. Pour the liquid into a loaf tin or any deep freezer-safe dish, leaving 2cm at the top, and put the tin in the freezer for 2 hr. Remove the tin from the freezer and use a fork to break up the ice. Cover the tin with cling wrap and return it to the freezer.
- Remove from the freezer 20 min prior to serving and, once again, use a fork to scrape the mixture and create crystallised icy shards. Decant the granita into small glasses and top with the blueberries, plus a drizzle of cream, if you like.
Recipe and food styling by Jules Mercer Assisted by Rose Fooks Photograph by Sean Calitz Props styling by Sue Rowlands